Pulled Pork Hash

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I love pulled pork.  It’s hard to believe since I wasn’t a big pork eater until a few years ago, but now I love making it in the slow cooker.  It’s easy, it’s versatile, and best of all, there’s tons of leftovers!  One batch of pulled pork is easily two dinners and a handful of lunches for the week.  This pulled pork hash is one of my favorite ways to use up the leftovers.

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Pulled Pork Hash

A great way to use up leftover pulled pork!

Course Main Course

Cuisine American

Keyword Clean Eating, Gluten Free, Nut Free, WW Friendly

Total Time 30 minutes

Servings 4

Calories 595kcal

Equipment

• Cast Iron or large skillet

Ingredients

• 2 tbsp butter or ghee
• 1 1/2 lbs. sweet potatoes peeled and cut into 1/2 inch pieces
• 1/2 red onion diced
• 8 oz pulled pork
• 4-6 eggs
• salt and pepper to taste
• cilantro or parsley optional, for garnish

Instructions

•  Heat skillet on medium-high with butter.
• Cook sweet potatoes in skillet until golden brown, stirring occasionally, about 12-14 minutes.
• Add red onion, sprinkle with salt, and continue to cook until the onion is soft, about 5 minutes.
• Turn the burner on low. Stir in pulled pork and heat for a few minutes.
• Make small pockets in the pulled pork sweet potato hash to fit the eggs in.Carefully crack an egg into each pocket. Cover and let cook until eggs are set to your desired level of firmness, four to eight minutes.
• Just before serving, sprinkle with fresh cilantro, salt and pepper.

Notes

This recipe is 12 Green, 9 Blue, and 4 Purple WW points.  Points are calculated using butter.  Save 1 point per serving by switching to margarine.  

Jump to nutritional information

As much as I love pulled pork, I realize that I haven’t put any of my recipes on the blog!  I will need to fix that, as soon as I can get some more pork tenderloins.  We’re still having some meat shortages in this area, especially when it comes to ham and cuts of pork. I know there’s differences in opinions on which cut of meat is best for pulled pork, but I love tenderloins.  Mostly because they are cheap at the warehouse club (hey, I’m a stay-at-home-mom, got to watch that budget).

So the other night I made a pulled pork.  As always, lots of leftovers.  Lots and lots of leftovers.  It’s great having so many leftovers, but after a while, you’ve got to get creative in using them.  Mr. Hopper can only take so many meals of pulled pork sandwiches.

Today I’m going to repurpose some of the leftovers for a hash.  Hashes are one of my go-to meals when we go out for breakfast.  Potatoes, eggs, and leftovers – a near perfect meal! If a restaurant has a hash on the menu I will find it!  This really has me missing First Watch, but hopefully we’ll be able to enjoy eating out again soon.  In the meantime, I’ll make my own.  This dish makes a great dinner or brunch dish. 

Start out with your sweet potatoes.  Heat your skillet on medium high and melt your butter or ghee.  When you prepare the potatoes, make sure they are cut into smaller pieces.  The pieces will cook better if they are smaller, and of a consistent size.  The last thing you want is to bite into a large uncooked piece of potato when everything else is so well cooked. 

Once the butter has melted and your skillet is hot, place the potatoes in the skillet.  Allow the sweet potatoes to cook for twelve to fourteen minutes, stirring occasionally to ensure that the potatoes are cooked evenly.  Once the potatoes have started to brown and soften, add the red onion to the skillet. If you want to add some salt and pepper, now is the time to do it.  Just sprinkle a little over the potatoes and onions now.

Lower the heat under the skillet to low or medium-low.  Stir in the pulled pork.  Since the pork has already been cooked, so we’re just reheating it, that’s why the burner can be lowered now.  Stir occasionally and allow the pork to warm.  Once the pork has been warmed, make some small pockets in the hash, one for each egg.

Carefully crack the eggs, one at a time and pour into the pockets.  Cover the skillet and allow the eggs to cook.  How long you let the eggs cook depends on how firm you like the eggs.  For me, when it comes to hashed, I like my eggs runny, so three or for minutes are usually enough.  If you like firmer eggs, allow them to cook longer, up to eight minutes.

                Remove the skillet from the stovetop.  If desired, sprinkle on some fresh herbs like cilantro or parsley.  Serve directly from the skillet.

Don’t have any leftover meat for the pulled pork hash? That’s ok, give my Sweet Potato and Egg Skillet

Need some dinner ideas? Searching through blogs and Pinterest is ok, but what if I told you you could get a full set of dinner recipes, with a GROCERY LIST. It’s true – just check out the Hoppin Meal Plans and select the plan that’s right for you this week!

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