Pulled Pork Breakfast Hash

3.45 from 20 votes
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Breakfast Hash is one of the most comforting brunch meals. And Pulled Pork Breakfast 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.

Pulled pork breakfast hash in cast iron pan with eggs over the top.

Recipe Highlights

  • Par-boiled yellow potatoes are crisped up and fried for great texture.
  • Leftover pulled pork adds a nice savory flavor to this breakfast classic.
  • Can be used with any kind of leftover pulled pork (not just smoked).
  • The fresh vegetable can be customized based on your preference.

Portland, where we live, is pretty famous for its brunch scene. But with young kids 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 smoked pulled pork on a sheet pan

Ingredients for Pulled Pork Breakfast Hash

  • Smoked Pulled Pork: You can use any leftover meat, like in our corned beef hash, but having this protein adds a nice savory and smoky flavor and great texture.
  • Potatoes: The potatoes are what make it a hash. We prefer Yukon Gold (yellow) potatoes because they crisp up really well and don’t have as much of a starchy texture like Russets. Another substitute for potatoes included red potatoes or even sweet potatoes.
  • Onions and Garlic: When mixed with sautéed peppers this flavor is rich and delicious.
  • Vegetables: We like a mix of red and yellow bell peppers as they are sweeter than green. You can mix up any peppers that you like. For additional heat we sometimes add jalapeños as well. Fresh cherry tomatoes added after the pulled pork hash is cooked help to brighten the flavor and offset the richness of the dish.
  • Cheese: Optional, but you can add some shredded cheddar if that’s your thing.
  • Eggs: We love over easy eggs added to the top of the hash when serving. For a crowd make it easy on yourself and make them scrambled.

Preparation – The Potatoes

For us the texture of the potatoes in this pulled pork breakfast hash is just as important as the flavor of the ingredients. The goal is to prepare the potatoes by par-boiling them so that the interior is soft, but the exterior can be pan fried crispy.

We use this exact same technique in our roasted oven potatoes and our duck fat potatoes recipes. The difference is that we pan sear the potatoes in good olive oil to get the crisp factor (vs baking in the oven).

It may seem like extra work (it is) but it’s the difference between mushy potatoes and the crisp bite with the mix of pork and vegetables. This is also why we recommend yellow potatoes or Yukon gold versus Russet.

How to Par Boil Potatoes

  1. Cut the potatoes into small one-inch cubes and place into a large sauce pot. Then add your water until it just covers the potatoes. Liberally salt the water (it should taste like sea water from the ocean).
  2. Place over high heat. Set your timer for 14 minutes and start it from the time you turn on the burner. Once the water comes to a boil, reduce to a simmer.
  3. After the 14 minutes remove from heat and strain the potatoes. They are then ready to pan fry and should be soft.

Chef’s Tip: If you cut the potatoes too small they will cook faster. So if the potatoes are smaller, or you are using smaller yellow potatoes, then follow the same directions but remove the potatoes as they JUST become fork tender.

Eggs

If making this for 4-6 people, we love over-easy eggs. Just prepare them as you are making the hash.

If you are making for a crowd then the best way to prepare the eggs is scrambled. Otherwise you’ll spend 20 minutes making individual eggs as well.

Recipe Instructions for Pulled Pork Breakfast Hash

  1. 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.
  2. 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.
  3. 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).
  4. Add back the cooked potatoes, leftover pulled pork, and cheese (if using). Mix together to combine.
  5. In a separate skillet cook the eggs to your preference. You can poach them or fry them.
  6. Place a large spoonful of the hash on a plate then top with an egg. Garnish with cherry tomatoes.
Pulled pork hash with eggs in a pan.

More Leftover Recipes

You can explore our full guide on leftover pulled pork ideas or try some of our favorites below.

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Fire + Wine Cookbook


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Drink Pairing for Pulled Pork Breakfast 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!).


This recipe was originally published in 2015 and updated in 2023 with new photos and updated instructions. The original recipe remains the same.

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.

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Pulled pork breakfast hash in a cast iron pan.
3.45 from 20 votes

Pulled Pork Breakfast Hash

Recipe for Pulled Pork Breakfast Hash using leftover pulled pork. This is a fantastic use for leftover smoked pulled pork and perfect idea for brunch for smoked food lovers.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6 servings

Ingredients 

  • 1 pound Yukon gold potatoes, cut into 1-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups bell peppers (mix of red and yellow), chopped
  • ½ yellow onion, chopped (about 1 cup chopped onion)
  • 1 large jalapeño, seeds and ribs removed, finely diced
  • 2 cloves garlic, minced
  • 3 cups of leftover smoked pulled pork
  • ½ cup shredded cheese (optional)
  • 6 eggs
  • ½ cup cherry tomatoes, optional

Instructions 

  • Par-Cook Potatoes: 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-cook them. Drain and place on paper towels to dry.
  • Fry Potatoes: When potatoes are dry place them in a large well-oiled skillet (ideally a large cast iron) set to medium heat. Cook for 8-10 minutes to get a good crust. Remove and set aside.
  • Cook Vegetables: 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 5-7 minutes). Add garlic and cook one more minute.
  • Add Potatoes and Meat: Add back the cooked potatoes, leftover pulled pork, and cheese (if using). Mix together to combine, and continue cooking until pork is warmed.
  • Cook Eggs: In a separate skillet cook your eggs to your preference. You can poach them or fry them.
  • Serve: Place a large spoonful of the hash on a plate, and top with an egg. Garnish with cherry tomatoes.

Notes

The hash will serve at least 4-6 people. Just make sure to adjust the amount of eggs you use based on the number of people you are serving.
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.

Nutrition

Calories: 512kcal | Carbohydrates: 62g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1100mg | Potassium: 615mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1243IU | Vitamin C: 87mg | Calcium: 192mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: bbq, Brunch/Breakfast
Servings: 6 servings
Calories: 512
Keyword: Breakfast Hash, leftover pulled pork recipes, pulled pork hash
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About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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19 Comments

  1. Thanks for the mention. I think cider would make a great base for a BBQ sauce and/or marinade. (I am volunteering myself for any culinary experiments you may undertake.)

    1. You’re always welcome in the test kitchen 😉
      Cider would also be excellent as a meat injector. We often use either apple juice or apple cider vinegar. This is right up our alley.