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 leftovers 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.
Why you have to try this recipe
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.
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.
You can heat the meat up gently or get the meat nice and crispy. 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.
Ingredients you need
- Shredded pork: You should use shredded pork that does not have any sauces on it, unless you are okay with that flavor to be in your dish.
- Potatoes: You can use russet potatoes or even the waxy red or yellow potatoes.
- Onions: You use regular old brown onions, or red onions or even green onions (white and green parts).
- Tomatoes: Any tomatoes work from big fat heirloom to a handful of grape tomatoes.
- Garlic: If you do not have fresh garlic, you can use garlic powder.
- Fresh spinach: I love adding some healthy greens wherever I can. You can also use chard, kale, collard greens or skip it altogether.
- Fresh cilantro: Nothing beats the flavor of fresh cilantro. If you are not a fan, use parsley or green onions.
- Pantry staples: Extra virgin olive oil, hot sauce (optional), kosher salt and pepper.
1. A cast iron skillet works great for hash making. Start by cooking the potatoes, then add onions.
2. Stir in the tomatoes, spinach and garlic.
3. Reduce to medium heat then add the pork. If you like your pork crispy, cook until crispy otherwise just cook until warmed.
4. 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.
5. Remove from heat and top with avocado and garnish with cilantro. Serve with lime wedges and hot sauce (optional).
Recipe tips and FAQs
You could enjoy this meal just like this or serve with corn or flour tortillas. Wrap it all up in a large tortilla and make a pulled pork breakfast burrito. You could even enjoy this with some fun tortilla chips.
If you are making pulled pork, you have several choices in meat cuts. The most common choice is the pork shoulder. It is the lower part of the pork shoulder and includes part of the front leg quarter.
Another popular cut is the Boston butt, which is from the high part of the pig’s shoulder, above the shoulder blade. It has a lot of marbled fat, making it ideal for the grill and it includes part of the picnic shoulder. The picnic shoulder, or picnic ham, is a shoulder cut with the shank attached. This cut is cheaper than the other cuts because it requires less work butchering it, and it contains more bone.
- 2 TBS extra virgin olive oil
- 1 lb russet potatoes, peeled and diced
- 1 cup shredded pulled pork
- ½ teaspoon kosher salt
- ¼ teaspoon 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 eggs
- 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).
Serve like this or with tortillas (flour or corn). You could also serve with tortilla chips!
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 242mgCarbohydrates: 26gFiber: 6gSugar: 4gProtein: 4g
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