Pulled pork hash is a hearty, one-pan skillet dish that turns leftover pulled pork into a crispy, savory meal. It combines tender pork with potatoes, onions, and peppers, all fried until golden and topped with eggs. This recipe works because it uses simple ingredients and a hot skillet to create texture and flavor in under 30 minutes.
Ingredients
- 2 cups (450 g) cooked pulled pork, shredded
- 3 cups (450 g) diced russet or Yukon Gold potatoes (about 2 medium)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 tablespoons (30 ml) olive oil or bacon fat
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons (8 g) chopped fresh parsley or chives, for garnish (optional)
Instructions
- Place the diced potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate and microwave on high for 4–5 minutes, until just tender. Drain well and pat dry with a clean towel. (This step speeds up cooking; you can skip it if you prefer a longer stovetop cook.)
- Heat the olive oil or bacon fat in a large (12-inch) cast-iron or nonstick skillet over medium-high heat. Add the potatoes in a single layer. Let them cook undisturbed for 4–5 minutes, until golden brown on the bottom. Stir and continue cooking for another 4–5 minutes, until browned and crisp on most sides.
- Add the onion and bell pepper to the skillet. Cook, stirring occasionally, for 4–5 minutes, until the vegetables are softened and starting to brown.
- Add the pulled pork, smoked paprika, garlic powder, salt, and black pepper. Stir to combine. Cook for 3–4 minutes, until the pork is heated through and some edges are crispy. If the hash looks dry, add a splash of water or chicken broth to help heat the pork without burning.
- Reduce the heat to low. Make four wells in the hash with the back of a spoon. Crack one egg into each well. Cover the skillet and cook for 4–6 minutes, until the egg whites are set but the yolks are still soft. If you prefer firmer yolks, cook for 2–3 minutes longer.
- Remove the skillet from heat. Sprinkle with fresh parsley or chives, if using, and serve immediately.
Tips
- Use leftover pulled pork: This recipe is ideal for using up leftover pulled pork from a previous meal. If your pork is heavily sauced or sweet, reduce the smoked paprika and skip the salt in step 4, then adjust seasoning after tasting.
- Get crispy potatoes: The microwave step helps the potatoes cook through quickly without burning on the outside. Make sure to pat them dry after microwaving—excess moisture prevents browning.
- Don’t overcrowd the pan: If your skillet is smaller or you double the recipe, cook the potatoes in batches. Overcrowding lowers the pan temperature and causes steaming instead of browning.
- Egg safety: The eggs are cooked until the whites are set and the yolks are your preferred doneness. If you are serving people with weakened immune systems, pregnant women, or young children, cook the eggs until the yolks are firm, which means the egg dish reaches 160°F (71°C) as per USDA FSIS safe minimum internal temperature.
Serving Suggestions
Serve the pulled pork hash straight from the skillet for a rustic breakfast or brunch. It pairs well with a side of toast, cornbread, or a simple green salad. For a heartier dinner, add a dollop of sour cream, a drizzle of hot sauce, or a spoonful of barbecue sauce. It also works as a filling for breakfast tacos or burritos.
Variations
- Sweet potato hash: Substitute sweet potatoes for russets. They will be slightly less crispy but add a nice sweetness that complements the pork.
- Spicy version: Add 1–2 minced jalapeños with the onion and pepper, or a pinch of cayenne pepper with the spices.
- Cheesy hash: Sprinkle 1/2 cup (60 g) shredded cheddar or pepper jack over the hash during the last 2 minutes of cooking, then cover to melt.
- No eggs: Omit the eggs and serve the hash as a side dish. It’s also great topped with a fried egg if you want a runny yolk.
Storage and Reheating
Refrigerate leftover hash (without the eggs) in an airtight container for up to 4 days. The eggs are best eaten fresh but can be stored separately for up to 2 days. To reheat, place the hash in a skillet over medium heat with a splash of water or oil, stirring occasionally until hot and crispy, about 5–7 minutes. You can also microwave individual portions for 1–2 minutes, but the potatoes will lose their crispness. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use raw pork instead of leftover pulled pork?
Yes, but you’ll need to cook it first. Season and sear 1 pound (450 g) of pork shoulder cubes, then braise in broth or barbecue sauce until tender, about 2 hours. Shred and use in the hash. This adds significant time, so plan accordingly.
What if I don’t have a cast-iron skillet?
Any large nonstick or stainless steel skillet works. Just ensure it’s large enough to hold the hash in a single layer. If using stainless steel, preheat the pan well and use enough oil to prevent sticking.
Can I make this ahead of time?
Yes, you can cook the hash (without the eggs) up to 2 days ahead. Store it in the fridge, then reheat in a skillet and add the eggs when ready to serve. The potatoes may soften slightly upon reheating.
How do I get the eggs to cook evenly?
Make sure the wells are deep enough to hold the eggs without spilling. Covering the skillet traps steam and helps the whites cook through while the yolks stay soft. If you prefer firmer yolks, cook longer or flip the eggs.
Can I freeze pulled pork hash?
Yes, freeze the hash (without eggs) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet. The texture of the potatoes will be softer after freezing, but the flavor remains good.
What if my pulled pork is already seasoned?
If your pork is highly seasoned or has a strong barbecue flavor, reduce the salt and spices in the hash. Taste after adding the pork and adjust accordingly. You can also add a splash of apple cider vinegar to brighten the flavors.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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