Pulled Pork Hash is a flavorful and hearty dish combining smoky pulled pork, crispy hash browns, savory vegetables, scrambled eggs, and gooey cheese. It’s perfect for breakfast, brunch, or even dinner! This recipe begins with my Oven-Roasted Pulled Pork, which adds a rich flavor to the dish.
Ingredients & Substitutions
- Onions: Both yellow and red onions are used in this recipe. If you have a preference for one type, feel free to use just that.
- Bell Peppers: For vibrant color, this recipe uses yellow, red, and orange bell peppers. You can adjust the types of bell peppers according to your taste.
- Jalapeno Peppers: Leave the seeds in for maximum heat or add more jalapenos for extra spice. For a milder dish, use fewer jalapenos or omit them entirely. You can also keep some slices for garnish.
- Pulled Pork: If you don’t have pulled pork, sausage, bacon, or ground beef can be great substitutes. Most proteins will work well in this hash.
- Potatoes: Frozen diced hash potatoes or “Southern Style Hash Brown Potatoes” are used. Traditional hash browns (grated potatoes) can be substituted if preferred.
- Eggs: Six scrambled eggs are needed. For the fluffiest scrambled eggs, try my scrambled eggs recipe.
- Cheese: Colby Jack cheese is used for its mild flavor and creaminess. Feel free to use your favorite cheese and adjust the quantity to your liking.
How To Store Pulled Pork Hash
To store leftover pulled pork hash, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 2-3 days. Reheat on the stovetop or in the microwave.
Can I Freeze Pulled Pork Hash?
Yes, pulled pork hash can be frozen. Let it cool completely before placing it in freezer-safe containers. It will keep in the freezer for up to 1-2 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Ingredients
- 7 tablespoons olive oil, divided
- 1 small yellow onion, finely diced (about ½ cup / 80 grams)
- 1 small red onion, finely diced (about ½ cup / 80 grams)
- ½ yellow bell pepper, seeded, finely diced (about ½ cup / 75 grams)
- ½ red bell pepper, seeded, finely diced (about ½ cup / 75 grams)
- ½ orange bell pepper, seeded, finely diced (about ½ cup / 75 grams)
- 1-2 medium jalapeno peppers, seeded, finely diced, plus more for garnish (optional)
- 2 tablespoons garlic, minced
- 4 cups (900 grams) pulled pork
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 bag (32 ounces / 900 grams) frozen Southern-style hash browns
- 6 large eggs, scrambled
- 1 ½ cups (170 grams) Colby Jack cheese, finely shredded, divided
Instructions
- In a 15-inch (38 cm) skillet or large pot over medium-high heat, add 3 tablespoons of oil. Once hot, add the onions, bell peppers, and jalapeno peppers. Cook for 5-8 minutes or until soft.
- Add the garlic and cook for 1 minute.
- Reduce the heat to medium. Add the pulled pork, paprika, salt, pepper, and the remaining 3 tablespoons of oil. Add the hash browns and fry for 25 minutes or until crispy, stirring every few minutes. Meanwhile, scramble the eggs.
- When the hash is ready, stir in 1 cup (115 grams) of shredded cheese until combined.
- Add the scrambled eggs to the hash. Sprinkle the remaining ½ cup (55 grams) of cheese on top.
- Season with salt and pepper to taste. Garnish with sliced jalapenos if desired. Serve hot.
Notes
*Alternatively, you could soft-scramble the eggs and stir them in right before topping with cheese and garnish.
