Pulled Pork Hash Breakfast
Pulled Pork Hash is a hearty mix of smoky pork, crispy hashbrowns, veggies, eggs & cheese—perfect for breakfast, brunch, or dinner!
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.