Pork Sliders and Pan Roasted Potatoes

Yesterday’s post was all about the yumminess I received in my CSA box. One of the recipes was for Pork Sliders with Pickled Peaches and Spinach Salad. I have to admit the Pickled Peaches went over like a lead balloon. Huge flop. Neither my son nor I really liked the taste. I think the main reason was the one tablespoon of Dijon mustard called for in the recipe really overwhelmed the rest of the flavors.

For the sliders I did my own thing. The original recipe was simple, called for one tablespoon Dijon mustard and some salt and pepper. I, of course, had to add a few things and they turned out pretty good. We put the sliders on the great potato rolls that were supplied in the box, with a bit of sliced red onion. I put some German mustard on the roll and slider as well.

We skipped the spinach salad, I’ll do something else with the spinach later. Instead I made some pan roasted potatoes, using the potatoes I got last week in my box. Awesome and easy potatoes to make if it’s hot and you don’t want the oven on. Enjoy!

Pork Sliders

I didn’t really measure anything. Just eyeballed a little here and a little there based on our tastes, so these measurements are all approximate.

1 lb ground pork
1-2 tsp Dijon mustard
1 Tbls prepared horseradish
1-2 tsp garlic powder
Fresh cracked black pepper
Fresh rolls
Lettuce, onion, tomato (optional)

Mix everything together in a small bowl. Form into 6 small patties. Sprinkle a little bit of salt on each side of patty. Heat large skillet over medium-high heat. Add about 1 tablespoon of oil to pan. Once oil is hot add patties. Let cook on one side for about 5-8 minutes before flipping. Don’t press down on that patty, don’t want to lose the juices in there. Cook for another 5 minutes. Prepare your bun with whatever condiments and extras you like. Makes 6 sliders.

Pan Roasted Potatoes

2 large potatoes
1 small onion
2-3 Tbls butter
1 Tbls vegetable oil
Paprika, approximately 1 tablespoon, maybe a bit more
Salt and freshly cracked black pepper

Peel potatoes and rinse under cold water. Cut into 1/2 to 1 inch bite size chunks. Roughly chop onion into 1/2 inch slices. Place medium size skillet over medium-high heat. Add butter and oil. Once butter is melted and sizzling add potatoes and onions. Stir until potatoes are coated. Add paprika, salt and pepper. Stir until potatoes are well coated with seasonings. Potatoes should be a nice red color, add more paprika if necessary.

Cook over medium-high heat for about 10 minutes, stirring occasionally. Lower heat to medium and continue cooking until potatoes are nice and tender, approximately 10-15 more minutes.