American · Breakfast
BBQ Pulled Pork Breakfast Hash
Slow-cooked pulled pork shoulder tossed in tangy barbecue sauce, folded through crisped potatoes and sauteed onion and bell pepper. The smoky hash carries smoked paprika and is topped with a runny fried egg, finished with fresh scallion. Served hot in a single skillet portion for a hearty American breakfast plate.
$5
20 minsPrep
220 minsCook
240 minsTotal
MediumLevel
Nutrition per serving
775Calories
45.9gProtein
43.4gFat
49.6gCarbs
18.6gSugar
5.3gFiber
1258mgSodium
330mgChol
12.5gSat Fat
1042mgPotassium
78mgCalcium
3.2mgIron
0.8mcgVitamin B12
42mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
sweet-heat
breakfast
Instructions
1
Prep
Rub the pork with salt, black pepper and smoked paprika, then dice the potato, onion and bell pepper into small even cubes.
2
Braise
Cook the seasoned pork covered at 300F for 3 to 3.5 hours until it shreds easily, then shred and fold through the BBQ sauce.
3
Fry
Heat the vegetable oil in a skillet over medium-high and cook the diced potato 10 minutes until edges turn golden and crisp, tossing occasionally.
4
Saute
Add onion and bell pepper over medium and cook 6 minutes until softened, then stir in the sauced pork and cook 3 minutes until caramelised.
5
Plate
Fry the egg over medium 3 minutes until white sets and yolk runs, then spoon hash onto a plate, top with egg and scatter scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork shoulder
- 12 oz340g potato
- 11 onion (160g)
- 11 bell pepper (150g)
- 6 tbsp90g bbq sauce
- 22 large eggs
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
