Leftover Pulled Pork Breakfast Hash with Eggs
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!
Servings 6
Calories 313kcal
Ingredients
- 2 tablespoon 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 tablespoon fresh cilantro chopped
- 6 large eggs
- 1 avocado peeled and chopped
- 1 lime cut into wedges
- Hot sauce optional
Instructions
- 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).
Notes
Serve like this or with tortillas (flour or corn). You could also serve with tortilla chips!
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 29g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 511mg | Potassium: 722mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1862IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 3mg
