Print

Crispy Pulled Pork Breakfast Hash with Fried Eggs

crispy pulled pork breakfast hash - featured image
Print Recipe

A quick and hearty breakfast hash combining crispy pulled pork, golden potatoes, and sunny-side-up eggs for a satisfying morning meal.

Ingredients

Scale
  • 2 cups cooked pulled pork, shredded
  • 3 medium Yukon Gold or Russet potatoes, diced into ½-inch cubes
  • 1 small yellow onion, finely chopped
  • 1 medium red or green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon butter (optional)
  • 4 large eggs, fresh and preferably free-range
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • 2 tablespoons fresh parsley or chives, chopped

Instructions

  1. Wash and dice 3 medium Yukon Gold potatoes into ½-inch cubes. For extra crispiness, soak the cubes in cold water for 15 minutes, then drain and pat dry thoroughly with paper towels.
  2. Place a cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. Heat until hot but not smoking.
  3. Add the diced potatoes in a single layer. Cook undisturbed for about 5 minutes to form a golden crust, then stir occasionally until tender and crispy, about 10-12 minutes. Season with salt, pepper, and smoked paprika towards the end.
  4. Push potatoes to one side of the pan. Add another tablespoon of oil and the chopped onion and bell pepper. Cook for 3-4 minutes until softened, then add minced garlic and cook for 1 more minute until fragrant.
  5. Add 2 cups shredded pulled pork to the pan. Spread it out and let it sit undisturbed for 3-4 minutes to crisp the edges. Stir everything together and adjust seasoning as needed.
  6. While the hash finishes, heat a non-stick pan over medium heat with a little butter or oil. Crack 4 large eggs and cook sunny-side-up until whites are set but yolks remain runny, about 3-4 minutes. Season lightly with salt and pepper.
  7. Divide the hash onto plates, top each with a fried egg, and garnish with freshly chopped parsley or chives. Serve immediately with hot sauce or ketchup if desired.

Notes

For extra crispy potatoes, soak diced potatoes in cold water and dry thoroughly before cooking. Avoid stirring potatoes too early to allow browning. Use medium-high heat but adjust if pan starts to smoke. For dairy-free, omit butter or use plant-based alternative. Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet to maintain crispiness.

Nutrition

Keywords: pulled pork, breakfast hash, fried eggs, crispy potatoes, brunch, quick breakfast, hearty meal

Find it online: https://vexifood.com/crispy-pulled-pork-breakfast-hash-with-fried-eggs-easy-recipe-for-perfect-morning-meal/