Breakfast Pork Hash Recipes

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BBQ PULLED PORK HASH



BBQ Pulled Pork Hash image

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.

Provided by Jessica Formicola

Categories     Breakfast

Time 20m

Number Of Ingredients 8

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 )

Steps:

  • 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!

Nutrition Facts : Calories 540 kcal, Carbohydrate 40 g, Protein 22 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 357 mg, Sodium 1510 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

BREAKFAST HASH



Breakfast Hash image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 pieces peppered bacon, chopped
4 large eggs
2 sweet potatoes, peeled and diced into 1/2-inch pieces
4 parsnips, peeled and diced into 1/2-inch pieces
2 cups Brussels sprouts, quartered
1 medium red onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Roma tomato, diced
1 cup crumbled goat cheese
1/4 cup fresh parsley leaves
8 leaves basil, chiffonade

Steps:

  • Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
  • Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
  • Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
  • Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.

SAUSAGE HASH



Sausage Hash image

We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. -Virginia Krites, Cridersville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
1 medium onion, chopped
2 medium carrots, grated
1 medium green pepper, chopped
3 cups diced cooked potatoes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.

Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 519mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

PULLED PORK HASH



Pulled Pork Hash image

A great way to use up leftovers, hash is a fast and simple meal. This recipe uses pulled pork from pork shoulders I cooked on my Weber® Smokey Mountain last weekend. It's great for a quick dinner or relaxed breakfast. The secret to crispy hash is using precooked potatoes. Goes great with biscuits, too.

Provided by Chicago Chef

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 20m

Yield 3

Number Of Ingredients 7

1 tablespoon butter
½ cup chopped red onion
8 ounces cooked pulled pork without sauce, chopped
2 leftover baked potatoes, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper

Steps:

  • Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
  • Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.

Nutrition Facts : Calories 288 calories, Carbohydrate 36.6 g, Cholesterol 55.2 mg, Fat 7.7 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 712.7 mg, Sugar 2.8 g

PORK AND POTATO HASH



Pork and Potato Hash image

Perfect for leftover pork loin -- even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It's a Jacques Pepin recipe.

Provided by vrvrvr

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 3/4 lbs potatoes, cut into 1/4-inch slices
1 1/2 cups water
1 medium onion, chopped
3 tablespoons drippings, leftover from your pork roast (if any remains)
3 -4 garlic cloves, minced
3 -4 scallions, minced
3 tablespoons olive oil
1/4 teaspoon Tabasco sauce
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
2 -2 1/2 cups leftover cooked pork, diced
1 fried egg, for garnish (optional)

Steps:

  • Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
  • Bring to a boil, cover, and boil over medium heat for 10 minutes.
  • Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
  • Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
  • Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
  • Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
  • The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
  • Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
  • Garnish with fried egg on top, if desired.

BREAKFAST PORK HASH



Breakfast Pork Hash image

Not just for breakfast -- one of the many uses for leftover pork is to create a simple, fast and delicious hash with potatoes. Mmm... total comfort food! Add some perfectly cooked smoked bacon and I'm in hog heaven...so to speak.

Provided by Sandi From CA

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 cup leftover cooked pork (shredded or diced. I used a shredded crockpot roast)
2 large potatoes, diced into 1/2-inch cubes
1/2 large onion, cut into 1-inch squares (Use any kind you like, we love red)
1 teaspoon garlic powder
1/2 teaspoon hickory smoke salt
1 teaspoon Emeril's Original Essence (or to taste)
1 tablespoon vegetable oil

Steps:

  • Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
  • Add 1/2 cup water, cover and let cook for 8 minutes.
  • Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.

Nutrition Facts : Calories 364.4, Fat 7.2, SaturatedFat 1, Sodium 24.6, Carbohydrate 69.1, Fiber 8.9, Sugar 4.5, Protein 8.1

COUNTRY PORK AND APPLE HASH



Country Pork and Apple Hash image

This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation.

Provided by Julia Moskin

Categories     brunch, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

6 large russet potatoes, peeled and diced
Salt
4 tablespoons unsalted butter
2 large firm medium-sweet apples, like Gala or Honeycrisp, peeled and diced
2 onions, minced
2 pounds roast pork, leftover or pernil from Latin American restaurant
1/2 cup chicken broth
4 sprigs thyme, leaves only
Poached or sunny-side-up eggs, for serving
Cooked collard or dandelion greens, for serving optional

Steps:

  • In a large pot, cover potatoes with cold salted water, bring to a simmer and cook until barely tender (do not overcook, or boil rapidly). Drain.
  • Melt butter in a very wide skillet. Add apples and onions and cook, stirring, until softened and golden around edges, about 10 minutes. Add pork and broth; cook over medium-high heat for 3 to 5 minutes, stirring occasionally. Add potatoes and thyme leaves and cook, stirring occasionally and pressing mixture in pan until hot and edges are crisped. Serve topped with eggs and cooked greens, if desired.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 912 milligrams, Sugar 6 grams, TransFat 0 grams

BREAKFAST HASH



Breakfast Hash image

"I was fixing a Western omelet form my husband while frying up potatoes in another pan," recalls Shirley Frank of Neponset, Illinois. "I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

6 small potatoes, peeled and cut into 1/2-inch cubes
1 cup sliced fresh mushrooms
1 small green pepper, diced
1 small sweet red pepper, diced
1 small onion, chopped
1 teaspoon garlic salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
2 tablespoons butter

Steps:

  • In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.

Nutrition Facts : Calories 111 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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