Hey there! I’m always on the lookout for delicious and easy ways to use up leftovers. And let me tell you, this Pulled Pork Hash is a total game-changer. It’s hearty, flavorful, and perfect for breakfast, brunch, or even a quick dinner. Plus, it’s a fantastic way to transform leftover pulled pork into something brand new!
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: Ready in under 40 minutes, it’s perfect for busy mornings or weeknight meals21.
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: The combination of smoky pulled pork, crispy potatoes, and savory vegetables is simply irresistible16.
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: You can easily customize it with your favorite veggies, cheeses, and toppings25.
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: It’s a brilliant way to use up leftover pulled pork and other odds and ends in your fridge1.
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: 15 minutes
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: 20-25 minutes
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: 4-6
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1 pound Yukon gold potatoes, cut into 1-inch cubes1
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1 tablespoon extra virgin olive oil1
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1 1/2 cups bell peppers (mix of red and yellow), chopped1
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½ yellow onion, chopped (about 1 cup chopped onion)1
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1 large jalapeño, seeds and ribs removed, finely diced (optional)1
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2 cloves garlic, minced1
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3 cups of leftover smoked pulled pork1
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½ cup shredded cheese (optional)1
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6 eggs1
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½ cup cherry tomatoes, optional1
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Salt and pepper to taste4
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: Place the cubed potatoes in a large pot, cover with cold water, and bring to a boil. Cook for about 15 minutes, or until they are fork-tender. Drain them well and pat them dry with paper towels1. Why par-cook? This step ensures the potatoes are soft on the inside and can get nice and crispy when fried1.
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: Heat a large skillet (cast iron is great if you have one) over medium heat with olive oil. Add the potatoes and cook for 8-10 minutes, until they develop a golden-brown crust. Remove from the skillet and set aside1.
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: In the same skillet, add a bit more olive oil if needed. Add the chopped bell peppers, onion, and jalapeño (if using). Cook until the veggies start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant1.
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: Add the cooked potatoes back to the skillet, along with the leftover pulled pork and cheese (if using). Mix well to combine and continue cooking until the pork is heated through1.
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: While the hash is warming up, cook your eggs in a separate skillet to your liking. I personally love over-easy eggs with this dish, but scrambled, poached, or fried eggs all work great1.
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: Place a generous spoonful of the pulled pork hash on a plate, top with an egg, and garnish with fresh cherry tomatoes (optional)1.
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: Add a dash of your favorite hot sauce or a sprinkle of red pepper flakes for an extra kick3.
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: Garnish with chopped cilantro, parsley, or scallions for a pop of freshness42.
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: Drizzle with a dollop of sour cream or a drizzle of avocado crema3.
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: Serve with lime wedges and hot sauce3.
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: Feel free to add other veggies like spinach, mushrooms, or sweet potatoes31.
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: Experiment with different cheeses like cheddar, Monterey Jack, or pepper jack2.
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: Add black beans or chorizo for an extra protein boost.
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: Use BBQ pulled pork for a sweeter, tangier flavor5.
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You can prep the potatoes and chop the vegetables ahead of time. Store them separately in the fridge. When you’re ready to cook, just follow the recipe as directed.
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I recommend Yukon Gold potatoes because they crisp up nicely and have a creamy texture1. However, red potatoes or even sweet potatoes would also work well14.
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While you can freeze it, the texture of the potatoes might change slightly. If you do freeze it, make sure to store it in an airtight container and thaw it completely before reheating.
Enjoy your delicious and easy Pulled Pork Hash! Let me know in the comments how you like to customize yours.
