1large jalapeño, seeds and ribs removed, finely diced
3cupsof leftover smoked pulled pork
1baguette (or other crusty bread, sliced at an angle into long pieces)
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.
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.