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Savory Pulled Pork Hash with Crispy Potatoes

Sometimes at home we decide to have breakfast for dinner. I love breakfast and brunch, and classic morning dishes—bacon, eggs, hash browns and pancakes—are great any time of day.

One of my favourite breakfast dishes is hash. Traditionally, hash is chopped meat and potatoes fried together, often finished with a fried egg. Corned beef hash grew in popularity during World War II when fresh meat was scarce, and I’ve long enjoyed its comforting, nostalgic flavours. Lately I’ve been experimenting with twists on that classic, and this pulled pork version quickly became a new favourite.

Pulled Pork Breakfast hash recipe

I had leftover pulled pork after a weekend cook and decided to turn it into a hash. The result convinced me that pulled pork improves almost anything. This pulled pork hash is rich, slightly smoky, and well balanced with crispy hash browns and a touch of spice. Honestly, I’d choose pulled pork hash over corned beef hash any day.

If you have leftover pulled pork and want other ideas, there are many ways to reuse it creatively, from shepherd’s pie and nachos to poutine-style dishes. Below is a straightforward, crowd-pleasing recipe for Pulled Pork Hash that makes a hearty breakfast or brunch.

Pulled Pork Hash

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Pulled pork combined with hash brown potatoes, onion, peppers, garlic and BBQ sauce, topped with sunny-side-up eggs. A satisfying breakfast or brunch option for using 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 large skillet over medium heat. Add the diced onion, red pepper and minced garlic. Sauté until softened, about 5 minutes.
  • Add the frozen hash browns and cook 10–15 minutes, stirring frequently and scraping the bottom of the pan, until the potatoes are heated through and begin to crisp.
  • Stir in the pulled pork, BBQ sauce, cayenne, and salt and pepper. Continue cooking 7–10 minutes, stirring often so the flavours meld and the pork heats through.
  • Meanwhile, in a separate skillet fry the eggs sunny-side up to your preferred doneness.
  • Divide the hash among plates, then top each serving with one or two fried eggs.
  • Serve hot and enjoy.
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Author: Steve Cylka