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Pesto Mashed Potato with Corn Zucchini Pork Hash

Ingredients

  • 1 Bunch Basil
  • 3/4 Cup Hazelnut
  • 2 Cloves Garlic
  • 5 Yukon Gold Potatoes
  • 1 Stick Butter
  • 1 Pound Pork Loin Sliced into thin strips
  • 5 Ears Corn Kernels removed from cob
  • 1 Zucchini Diced
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Sriracha
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Brown Sugar

Instructions

  • Put the basil and hazelnut and garlic in the food processor with an ample amount of olive oil. Bake the yukon gold potatoes until tender and mash them up with the skins on, adding the butter, and the pesto.
  • Cook the pork to brown and add in the corn and zucchini. Cook on high heat to lightly char and add in the garlic. Cook 2 minutes. In a cup, mix the fish sauce, sriracha, rice vinegar, and brown sugar. Pour the sauce into the pan. Cook for about 3 minutes and remove from heat. Serve over the pesto mashed potatoes.