Pulled Pork Hash Breakfast is the ultimate comfort food, packed with smoky pulled pork, crispy hash browns, savory vegetables, scrambled eggs, and gooey cheese. While it’s a perfect choice for breakfast or brunch, we wouldn’t hesitate to enjoy this for dinner—it’s just that satisfying! Looking for another delicious breakfast? Try our Breakfast BLT.
Ingredients & Substitutions
- Onions – We used both yellow and red onions for a balance of sweetness and sharpness. Feel free to use just one if you prefer.
- Bell Peppers – A mix of red, yellow, and orange bell peppers adds vibrant color, but any variety works!
- Jalapeño Peppers – Keep the seeds for heat or remove them for a milder flavor. Add more for an extra kick or skip them altogether. You can also slice a fresh jalapeño for garnish.
- Pulled Pork – If you don’t have pulled pork on hand, try sausage, bacon, or ground beef—most proteins work well in this hash.
- Potatoes – We used frozen diced hash potatoes (also known as “Southern Style Hash Brown Potatoes”), but you can swap them for traditional grated hash browns if you prefer.
- Eggs – You’ll need six scrambled eggs. For the fluffiest, creamiest texture, try this country buttermilk scrambled eggs recipe.
- Cheese – We used Colby Jack for its mild, creamy flavor, but you can use any cheese you love. Add as little or as much as you’d like!
How to Store Pulled Pork Hash Breakfast
Let the hash cool to room temperature before storing it in an airtight container in the refrigerator. It will stay fresh for 2-3 days. To reheat, warm it in a skillet over medium heat or microwave it until heated through.
Can You Freeze Pulled Pork Hash Breakfast?
Yes! Once cooled completely, transfer the hash to a freezer-safe container and freeze for up to 1-2 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave.
Pulled Pork Hash Breakfast
Ingredients
- 6 tablespoons olive oil, divided
- 1 small yellow onion, finely diced (about ½ cup)
- 1 small red onion, finely diced (about ½ cup)
- ½ medium yellow bell pepper, seeded and finely diced (about ½ cup)
- ½ medium red bell pepper, seeded and finely diced (about ½ cup)
- ½ medium orange bell pepper, seeded and finely diced (about ½ cup)
- 1 to 2 medium jalapeño peppers, seeded and finely diced, plus more for garnish (optional)
- 2 tablespoons garlic, minced
- 4 cups pulled pork
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 bag (32 ounces) frozen Southern-style hash browns
- 6 large eggs, scrambled
- 1 ½ cups Colby Jack cheese, finely shredded, divided
Instructions
- To a 15-inch skillet or large pot over medium-high heat, add 3 tablespoons of olive oil. Once hot, add the yellow onion, red onion, yellow bell pepper, red bell pepper, orange bell pepper, and jalapeño peppers. Cook for 5 to 8 minutes, or until softened.
- Add the garlic and cook for 1 minute.
- Reduce heat to medium. Add the pulled pork, paprika, salt, black pepper, and the remaining 3 tablespoons of olive oil. Stir in the hash browns and cook for 25 minutes, stirring every few minutes, until crispy.
- Meanwhile, make the scrambled eggs.
- Once the hash browns are crispy, add 1 cup of shredded cheese to the pulled pork mixture, stirring to combine.
- Stir in the scrambled eggs, then sprinkle the remaining ½ cup of cheese on top.
- Season with additional salt and pepper, if desired. Garnish with sliced jalapeños (optional) and serve hot.
This recipe is adapted from Iamhomesteader’s Pulled Pork Hash.
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