My hash history is painted with comforting meals of corned beef, romesco pulled pork, homemade merguez… and now pork confit and chermoula. A bit of satisfaction comes with a successful leftover transformation and hash is one of the easiest way to do that. In this transformation bits of pork confit were sauteed with yukon gold potatoes, white beech mushrooms, chermoula and parsley. The coriander, cumin and paprika from the chermoula gave a nice warmth to the dish. The only thing left to do was add a poached egg whose deep yellow, warm, runny yolk would runneth over all that deliciousness.