Pork and Beans, with Hash Browns

Something comforting from the Oregon Trail. The pork came from an oven roast made a couple of days ago, and the strips of meat were steamed for twenty minutes. The heat was turned down, and 200g of baked beans were added to the bowl in the steamer. Stirred together thoroughly.

The hash browns were made with fresh slices of raw and semi-skinned potato, cooked in a little sunflower oil in a skillet - first at a high heat, and then turned down close to low. This way the potatoes brown, but do not burn. Turned once. Cooked altogether for twenty minutes, mostly under glass.

Once the hash browns are properly cooked, decant to a serving plate, along with the pork and beans, and dress with freshly ground black pepper and a pinch of basil.