Whether you are looking for a hearty breakfast or a new way to use up leftovers, this leftover pulled pork breakfast hash with eggs makes a terrific meal for any time of the day! Find leftover pulled pork recipes here.
Pulled pork is always a family favorite meal in my house. We make it often and we make it a number of different ways. But no matter how many different ways we do prepare it, we tend to have leftover pulled pork waiting to be used up.
I love creating new ways to use up leftovers and this recipe is no different. My husband is a huge fan of corned beef hash, so this recipe for pulled pork hash is for him. It’s got lots of deliciousness in it and is super hearty.
What is pulled pork hash?
A very popular dish here in the US is corned beef hash. But what is hash? Hash is a dish that includes chopped up meat, potatoes and onions fried in a cast iron skillet. The name comes from the French word, hacher, that means “to chop.”
Hash is a great way to use up leftovers, whether it is corned beef or pulled pork. Salty corned beef hash is more common, of course, but the same concept is used for this pulled pork hash – except it’s been kicked up a few notches.
Pulled pork breakfast?
Never heard of enjoying pulled pork for breakfast? Well, maybe you’re a fan of breakfast for dinner? And honestly, who says eggs can only be enjoyed in the morning? Traditionally, hash has no eggs in it. But, I don’t like plain hash.
I like to add more to mix. So this pulled pork hash also includes tomatoes, spinach, garlic and cilantro. It is topped with eggs and finished with fresh avocado. You do not have to include the eggs if you don’t want to, so feel free to omit them if you want in this recipe.
- 2 TBS extra virgin olive oil
- 1 lb russet potatoes, peeled and diced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 cup diced onions
- 1 large tomato, diced
- 2 garlic cloves, minced
- 3 oz fresh spinach, chopped
- 2 TBS fresh cilantro, chopped
- 6 large egggs
- 1 avocado, peeled and chopped
- 1 lime, cut into wedges
- Hot sauce (optional)
- Heat a 10-inch cast-iron skillet over medium-high heat and add the olive oil.
- When the oil is hot, add the potatoes and begin sautéing.
- After 10 minutes, season with salt and pepper, then stir in the onions.
- Cook for about 5 minutes then stir in the tomatoes, spinach and garlic. Reduce to medium heat.
- Stir in the pork and mix it in and cook for 2 more minutes.
- Poke six 1-inch holes in the hash and break 1 egg into each hole. Cook over low heat until eggs are cooked to desired doneness.
- Remove from heat and top with avocado and garnish with cilantro.
- Serve with lime wedges and hot sauce (optional).
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Amount Per Serving: Calories: 197 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 242mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 6g Sugar: 4g Sugar Alcohols: 0g Protein: 4g