I made Pulled Pork this weekend for Pulled Pork Sliders (recipe to follow), and there was A LOT of pork to go around. So, we decided to make a hash for breakfast. Umm.. YUM! I will explain the pulled pork process in a separate post, but basically I slow cooked pork butt for 12+ hours with salt, pepper, and a half can of root beer. However, you can make this hash with any left over meat, like steak, roast, corned beef, or you can even use bacon as a substitute! Today, we made this with eggs over-easy (a personal preference), but you can prepare your eggs as you please - poached (a close second favorite), fried, scrambled, or sunny side up.
Ingredients: For 2
2 Yukon Gold Potatoes, chopped into small cubes (one potato per person)- 1-2 tbs diced Vidalia Onion
- 1 tbs Butter
- 3 Small Cherry Peppers, (the jarred kind) diced
- 1/2 tsp Paprika
- Salt and Pepper to season
- 1/4 cup Water (or more as needed)
- Pulled Pork
- Eggs, prepared as you wish
In a large to medium skillet, heat up the butter. Then, add in the onions and sweat them out. Add the potatoes, and mix them in well with the onions. Season with salt, pepper and paprika.
Mix in the cherry peppers and water. Continue stirring so that the hash is mixed well. The water will assist the potatoes in cooking thoroughly. Let the potatoes cook with the lid on for about 10 minutes, or until fully cooked through. Stir occasionally so that it doesn't stick to the bottom. Add additional water as needed. Taste for salt/pepper, add more as needed.
Add in your pulled pork (or your substitute protein) and let cook together for another couple minutes.
Serve with your eggs!
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