Breakfast just got an upgrade thanks to that leftover pulled pork in your fridge. This recipe is the perfect remedy for a cold morning.
Plus, it’s just super tasty and a great way to use pulled pork.
You can make your eggs with it any way you like, but I like mine a bit runny so that the flavor gets all in the pulled pork hash.
Pair with a side of toast and breakfast is served.
Note that this recipe has a total of 4 servings.
Easy Pulled Pork Hash and Eggs
A hearty breakfast or brunch dish that transforms leftover pulled pork into a crispy, savory hash topped with perfectly cooked eggs. This satisfying meal combines tender pork, golden potatoes, caramelized onions, and peppers for a flavor-packed start to your day.
Ingredients
- 2 cups cooked pulled pork (leftover or store-bought)
- 1 pound Yukon Gold potatoes (diced into ½-inch cubes)
- 1 medium yellow onion (diced)
- 1 medium bell pepper (diced (red or green))
- 3 cloves garlic (minced)
- 3 tablespoons olive oil or vegetable oil (divided)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (freshly ground)
- 4 large eggs
- 2 tablespoons fresh parsley or cilantro (chopped, for garnish)
- 2 green onions (sliced, for garnish)
- to taste hot sauce (for serving (optional))
Instructions
1. Prepare the potatoes by dicing them into ½-inch cubes. To speed up cooking, you can parboil them for 5 minutes in salted boiling water, then drain and pat dry. This step is optional but helps achieve crispier hash.
💡 Tip: Parboiling ensures the potatoes cook through while still developing a golden, crispy exterior.
2. Heat 2 tablespoons of oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the diced potatoes in a single layer and cook for 8-10 minutes, stirring occasionally, until they're golden brown and crispy on the edges.
💡 Tip: Resist the urge to stir too often. Letting the potatoes sit allows them to develop a nice crust.
3. Add the diced onion and bell pepper to the skillet with the potatoes. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
4. Stir in the minced garlic, smoked paprika, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
5. Add the pulled pork to the skillet, breaking up any large chunks. Mix everything together and cook for 3-4 minutes, allowing the pork to heat through and get slightly crispy on the edges.
💡 Tip: If your pulled pork has sauce, that's perfect—it will add extra flavor to the hash.
6. Create four wells in the hash mixture by pushing the ingredients aside with a spoon. Add a small drizzle of oil to each well if needed, then crack an egg into each well.
7. Reduce heat to medium-low, cover the skillet with a lid, and cook for 4-6 minutes until the egg whites are set but the yolks are still runny (or cook longer if you prefer hard yolks).
💡 Tip: For over-easy eggs, you can flip them individually with a spatula instead of covering.
8. Remove from heat and garnish with fresh parsley or cilantro and sliced green onions. Serve immediately with hot sauce on the side if desired.
Notes
Tips
- This recipe is perfect for using leftover pulled pork from dinner. Store-bought pulled pork from the grocery store works great too.
- For extra crispy hash, press the mixture down with a spatula and let it sit undisturbed for 2-3 minutes before the final stir.
- If you don't have a lid large enough for your skillet, use a baking sheet or large plate to cover while cooking the eggs.
- Make it a complete meal by serving with toast, avocado slices, or a simple side salad.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet and top with fresh eggs.
Variations
While I love this meal, I also like to change things up so I’ve got some variations for ya. My fave is the sweet potato hash (if you’re looking for more recs).
- Sweet Potato Hash: Replace regular potatoes with diced sweet potatoes for a slightly sweet and nutritious twist.
- Mexican-Style: Add jalapeños, corn, and black beans to the hash, and top with shredded cheese, sour cream, and salsa.
- Southern Style: Use leftover BBQ pulled pork and add diced tomatoes and a pinch of cayenne pepper for extra kick.
- Add Cheese: Sprinkle shredded cheddar, Monterey Jack, or pepper jack cheese over the hash just before adding the eggs.
- Vegetable Boost: Add diced zucchini, mushrooms, or spinach for extra vegetables and nutrients.
- Breakfast Burrito Style: Skip the eggs on top and scramble them into the hash, then wrap everything in large flour tortillas with cheese and salsa.
Nutrition Facts
Calories: 485 kcal
Protein: 32g
Carbohydrates: 28g
Fat: 26g
Saturated Fat: 7g
Fiber: 4g
Sugar: 4g
Cholesterol: 245mg
Sodium: 620mg
Potassium: 850mg
Vitamin A: 15% DV
Vitamin C: 45% DV
Calcium: 6% DV
Iron: 20% DV