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Pulled pork breakfast hash in a cast iron pan.
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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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: bbq, Brunch/Breakfast
Keyword: Breakfast Hash, leftover pulled pork recipes, pulled pork hash
Servings: 6 servings
Author: Mary Cressler | Vindulge
Cost: $15

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