Breakfast Hash is one of the most comforting brunch meals. And Pulled Pork Hash is a fantastic way to use leftover smoked pulled pork for the ultimate brunch! This is how people who are obsessed with smoking meats do brunch.
Portland is pretty famous for its brunch scene. But with young twins at home we’re not about to wait in those infamous long lines for breakfast. That doesn’t mean we’re not enjoying big and indulgent weekend breakfasts though.
We still do brunch, we just do brunch differently. At home!
With smoked pulled pork.
Leftover Pulled Pork
For as much as we smoke pork — between testing recipes for our catering company, or our cookbook, or just friends on the weekend — we end up with lots of smoked pulled pork leftovers.
And between using the meat for tacos, wontons, nachos, and more, there’s something amazing about using the flavorful meat in a breakfast dish, like a breakfast hash.
If you want an easy, yet over the top, awesome brunch idea, for smoked food lovers, using pulled pork, here you go.
The Ultimate Breakfast Hash
You can make a breakfast hash out of pretty much anything. The best ones will involve some kind of meat, potatoes, onions, then layers of additional flavor from vegetables and aromatics, and finally topped with an egg cooked to your preference (I love over easy or fried).
This Breakfast Hash includes:
- Smoked meat: smoked pulled pork
- Potatoes: Yukon gold
- Vegetables: bell peppers and tomatoes
How to Make Pulled Pork Breakfast Hash
- Start by softening some vegetables. I like onions and bell peppers (a mix of colors). Yellow and red bell peppers are plentiful right now, so we went with them because they add a beautiful color and slightly sweet flavor.
- Then add your pre-cooked potatoes and leftover smoked pulled pork, to get everything warm.
- While the hash is warming prep your eggs. You can top the hash with a poached egg, but we indulged in fried eggs this time. Whatever you prefer. It’s your breakfast hash!
- Then toast up some bread to place underneath to catch all the delicious flavors and juices that will run to the bottom of the plate. You can even eat this like an open-faced sandwich, or you can be proper and use a fork and knife. Whatever you do, please try this next time you have leftover smoked pulled pork lying around.
More Leftover Pulled Pork Recipes
What drink to pair with this hash?
It’s brunch! I’m going with a traditional orange juice mimosa, or go big with a Smoked Bloody Mary (I’m partial to the Bloody Mary. Smoked Tomatoes + Smoked Bacon = Amazing!).
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Pulled Pork Breakfast Hash Recipe
Pulled Pork Breakfast Hash Recipe
- 3 Yukon gold potatoes, diced
- extra virgin olive oil
- 1 yellow or orange bell pepper, chopped
- 1 red bell pepper, chopped
- ½ yellow onion, chopped
- 1 large jalapeño, seeds and ribs removed, finely diced
- 3 cups of leftover smoked pulled pork
- ½ cup shredded cheese
- 6 eggs
- 1 baguette (or other crusty bread, sliced at an angle into long pieces)
- 4 tablespoons butter
- ½ cup cherry tomatoes optional
- Place potatoes and cold water in a large pot and place on burner. Turn on the heat to high, and cook for 15 minutes (the water will start to boil, and let it continue until the 15 minute mark or until fork tender). This will par-bake them. Drain and place on paper towels to dry.
- When potatoes are dry place them in a large skillet (ideally a large cast iron) set to medium heat and coated with extra virgin olive oil. Cook for 8-10 minutes to get a good crust. Remove and set aside.
- In the same skillet, wipe any residue clean with a paper towel and then add more oil (about 1 tablespoon). Add your peppers, onions, and jalapeño and cook until starting to soften (about 5 minutes).
- Add back the cooked potatoes, leftover pulled pork, and cheese. Mix together to combine.
- In a separate skillet cook your eggs. You can poach them or fry them.
- Toast up your bread and coat it with some butter and place on your serving dish.
- Place a large spoonful of the hash over the top of the toasted bread. Top with an egg. Garnish with cherry tomatoes.
For best results use a cast iron skillet. But if you don’t have one, use a large skillet. If using a smaller skillet, crisp up potatoes in two batches to avoid steaming them and to get the right crust.