Today I am sharing one of my favorite breakfast recipes: BBQ Pulled Pork Hash!
BBQ Pulled Pork Hash is my hands down, favorite Sunday brunch recipe. Ready in only 15 minutes and easily modified, it is simple and tasty.
Have you ever gone through a food phase? For some reason, you are drawn to, almost obsessed with a certain type of food?
Right now my food phases are any type of potato hash prepared in a cast iron skillet with drippy eggs and watermelon (on the side). What a pair, huh? Just a note that I am not eating these together, although I am pregnant, so it would totally be allowed.
While I eat watermelon daily, I look forward to my hash creations on Sunday mornings only. On Sundays I take off my Fitbit and don’t even remotely pay attention to calories or steps (because if you don’t track them, they never happened).
I also clean out my fridge in preparation for the coming week’s meals, taking stock of what needs to be used and what needs to be tossed. Here is my formula: what needs to be used + potatoes + 4 eggs = Sunday breakfast hash.
PRO TIP: BBQ Pulled Pork Hash is the perfect way to to use leftover pulled pork when you just have a little and want to make it go a long way!
And while I enjoy most of my hashes (I’ve created a few without cheese, not recommended), BBQ Pulled Pork Hash seems to stick with me. I crave it throughout the week and instead of cleaning out the fridge, have been known to visit the store just for its ingredients.
I’ve decided that while I do love every type of spud, for hash, I like to use shredded potatoes because the other ingredients, mainly cheese and egg, can drip through the slender shards, coating well and making sure you get a full bite of everything.
You can also use diced potatoes, leftover baked potatoes, really any type you want, even sweet potatoes! For the BBQ, you can use leftover shredded pork, chicken or beef tossed in your favorite BBQ sauce or purchase a small amount from your grocer’s salad bar or pre-made packages.
Here are my favorite homemade pulled pork recipes:
- Honey Balsamic Instant Pot Pulled Pork
- Classic Instant Pot Pulled Pork
- Pineapple Slow Cooker Pulled Pork
Cheese can also vary, however after careful research on this dish, I have found that sharp cheddar complements the flavors best and also adds a pop of color.
PRO TIP: Freshly shred your own cheese. Pre shredded cheese are great for convenience, but are coated in a stachy mix that can dry out your cheese or greatly impact the texture when melted.
If you like this recipe for BBQ Pulled Pork Hash, you’ll love these other savory breakfast recipes!
- Chile Relleno Breakfast Casserole
- Poached Eggs with Chickpeas
- Twice Baked Breakfast Potatoes
- Mini Sausage, Egg and Cheese Frittatas
Tools for making this homemade hash recipe:
Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
Cast Iron Skillet– Yes they are heavy, yes they take a little extra TLC. Are using cast iron pans worth it? YES!!! Just buy one and you’ll thank me later! I have both pre-seasoned and unseasoned. I like them both for different reasons.
Before you get started, make sure you know how to properly season your cast iron and how to clean your cast iron!
BBQ Pulled Pork Hash
- 2 cups hash browns frozen or fresh
- 1/4 cup white onion minced
- 2 tablespoons Vegetable oil
- 1 teaspoon salt
- 1 cup BBQ pulled pork
- 4 eggs
- 1/2 cup sharp cheddar cheese
- scallions for garnish
- Preheat oven to 350 degrees. Heat oil in a large, oven safe (preferably cast iron) skillet.
- Add hash browns and onion, cooking according to directions, minus 3 minutes.
- Sprinkle with salt and toss. Using the back of a spoon, create 3 wells and crack eggs into each one. Equally divide BBQ pulled pork in dollops around eggs. Transfer to oven.
- Bake until egg whites are opaque, but yolks are still shiny and runny, approximately 4-5 minutes.
- Top with cheese and return to oven until melted. approximately 1 minutes.
- Remove, garnish with scallions and serve!
- If you’ve tried this recipe, come back and let us know how it was!
This looks so good. I’ve gotta try this. Thank you so much for the recipe.
You are very welcome, let us know how it goes!
Greetings, and thank you for your recipe.
We have a big green egg and always fill it to the max when smoking pork as leftover pulled pork is one of my fav ingredients in a lot of dishes.
I had not used it in hash before, but boy was it delicious!
I added sliced bell peppers and mushrooms with onions and baked as directed.
4-5 minutes at 350 doesnt even begin to cook an egg. I think you have a misprint and perhaps meant to say 14-15 minutes as that would be a good checking point, as seems to be consensus across cooking sites. It took my eggs 16 minutes in a “true” oven in cast iron skillet to get to a sunnyside up level. Then did the cheese and returned to oven to finish.
Really wonderful dish that will become part of my pulled pork rotation
This was one of the best things I’ve ever made! My daughter and I devoured it on Saturday morning. I just made pulled pork last night, so I had leftovers. I liked this better than the pulled pork supper!
Oh, Wally! It warms my heart to get feedback like this. I’m so glad you enjoyed it. I have to say, sometimes I order pulled pork out just so I can make this the next morning. Great use for leftovers!
This looks and sounds delicious Jessica and I could have breakfast all day! Pinned and shared!
I could eat this day or night! Love it!
Me too! I just love this dish!
Love breakfast any time of day. This looks great.
Oh yeah! My kind of yum! I totally understand that obsession issue. I have that problem with my enchilada bake! I’m a big fan of runny eggs and hash. Pinning to make soon!