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Smoky Pulled Pork Hash with Crispy Potatoes and Peppers

Sometimes when we talk about dinner at home someone will suggest, “Let’s have breakfast for dinner!” I’m a big fan of breakfast and brunch—classic morning dishes like bacon, eggs, hash browns and pancakes are welcome any time of day.

One of my favorite breakfast dishes is hash. Hash is typically chopped meat and potatoes fried together, often finished with an egg on top. Corned beef hash gained popularity in many places during World War II when fresh meat was scarce. I’ve always loved corned beef hash and enjoy finding new ways to recreate that vintage breakfast flavor.

Pulled Pork Breakfast hash recipe

One weekend I had leftover pulled pork and decided to turn it into a new hash. The result convinced me that pulled pork improves almost anything. This pulled pork hash was outstanding—so good that I’d choose it over corned beef hash any day.

If you have leftover pulled pork and want more ideas, consider these recipes from the same kitchen:

  • Pulled Pork Shepherd’s Pie
  • Pulled Pork Nachos
  • Pulled Pork Parfait
  • Pulled Pork Smoked Atomic Buffalo Turd Jalapeno Poppers (ABT)
  • Pulled Pork Poutine with BBQ Gravy

Pulled Pork Hash

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Pulled pork combined with hash browns, onion, peppers, BBQ sauce and topped with sunny-side-up eggs. A hearty breakfast or brunch idea that makes great use of leftover pulled pork.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 -6

Ingredients

  • 2 tbsp oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 750 g (2 pound) bag frozen hash browns
  • 2 1/2 cups pulled pork
  • 1/2 cup bbq sauce
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste
  • 6-8 eggs

Instructions

  • Heat the oil in a skillet over medium heat. Add the diced onion, red pepper and minced garlic and cook until tender, about 5 minutes.
  • Add the frozen hash browns and cook 10–15 minutes until heated through and starting to crisp. Stir frequently and scrape the bottom of the skillet to prevent sticking.
  • Stir in the pulled pork, BBQ sauce, cayenne, salt and pepper. Continue cooking 7–10 minutes, stirring often so flavors meld and the edges get a little caramelized.
  • In a separate skillet, fry the eggs sunny-side up to your preferred doneness.
  • Serve: spoon the pulled pork hash onto plates and top each serving with one or two sunny-side-up eggs.
  • Serve hot and enjoy immediately.
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Author: Steve Cylka