Pulled Pork Hash is a hearty dish that combines smokey pulled pork, crispy hashbrowns, savory vegetables, scrambled eggs, and gooey cheese. It’s the perfect choice for a hearty breakfast or brunch. I would eat this for dinner, too, it’s that delicious and satisfying! It all starts with my Oven-Roasted Pulled Pork, which is flavorful on its own, too!
Ingredients & Substitutions
Onions: I added both yellow and red onions to the hash. If you prefer the flavor of one type of onion over another, you can certainly stick with one kind.
Bell Peppers: For pops of color, I used a yellow, red, and orange bell pepper. Go with your personal preference when adding a variety of bell peppers.
Jalapeno Peppers: For the most heat, leave the seeds in the pepper when dicing it. You can also add more jalapeno peppers for even more of a kick. In addition, set aside an extra pepper to slice for garnish, if preferred. You can also lessen the amount of jalapenos or leave them out for a milder version.
Pulled Pork: If you don’t happen to have excessive amounts of pulled pork, feel free to use sausage, bacon, or ground beef in your hash. Most proteins work well!
Potatoes: I used frozen cubed potatoes which are called “Diced Hash Potatoes” or “Southern Style Hash Brown Potatoes”, found in your frozen food section of the grocery store. And yes, you can certainly opt for traditional hash browns, which are grated potatoes.
Eggs: You will need six eggs, scrambled your favorite way, for this recipe. Try my scrambled eggs recipe for the fluffiest, creamiest scrambled eggs!
Cheese: For its mild flavor and creaminess, I opted for Colby Jack cheese. You could use your favorite kind of cheese in this hash as well. You can add as little or as much as you would like!
How To Store Pulled Pork Hash
To store pulled pork hash, first, let it cool to room temperature. Then, store it in an airtight container in the refrigerator. It will last up to 2-3 days. Reheat it in a pan on the stovetop or in the microwave.
Can I Freeze Pulled Pork Hash?
Yes, you can freeze pulled pork hash. To freeze, first, let it cool completely. Next, store the hash in freezer-safe containers. It will last up to 1-2 months. When ready to reheat it, let the hash thaw in the refrigerator overnight. Then, reheat it on the stovetop or in the microwave.
More Breakfast Recipes
Pulled Pork Hash
Ingredients
- 7 tablespoons olive oil, divided
- 1 small yellow onion, finely diced (about ½ cup)
- 1 small red onion, finely diced (about ½ cup)
- ½ yellow bell pepper, seeded, finely diced (about ½ cup)
- ½ red bell pepper, seeded, finely diced (about ½ cup)
- ½ orange bell pepper, seeded, finely diced (about ½ cup)
- 1-2 medium jalapeno peppers, seeded, 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 (170 g) Colby Jack cheese, finely shredded, divided
Instructions
- To a 15-inch skillet or large pot over medium-high heat, add 3 tablespoons oil. Once hot, add onions, bell peppers, and jalapeno peppers. Cook 5-8 minutes, or until soft.
- Add garlic. Cook for 1 minute.
- Reduce heat to medium. Add pulled pork, paprika, salt, pepper, and 3 tablespoons of remaining oil. Add hash browns and fry for 25 minutes, or until crispy, stirring every few minutes. Meanwhile, make the scrambled eggs.
- When ready, add 1 cup of shredded cheese to the pulled pork mixture, stirring to combine.
- Stir in scrambled eggs. Sprinkle the remaining ½ cup cheese on top.
- Salt and pepper, to taste. Garnish with a few sliced jalapenos (optional). Serve hot.
Video
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Oven Roasted Pulled Pork is what we used for the pulled pork in this recipe.
Hi! What happened to the old recipe where you made wells for the eggs and baked in the oven??
It’s been updated! Too much feedback with people not being able to achieve well-cooked eggs.
Best recipe to have for left over pork. I usually shred the leftovers but this time I cubed it-still amazing!!!
Baked for 6 minutes and eggs weren’t runny at all.
Full marks. This recipe look so yummy. I really love it. thank you for sharing it with us.
Thanks Amanda, this is perfect timing that I found this! I’m about to smoke a bunch of pulled pork (tho, not 80lbs!) for Father’s day and I know there will be leftovers!
My husband loved this. I didn’t have pulled pork so I used Italian sausage, and it was amazing.
Hi, thanks for sharing this recipe and I think I’ll try it for brunch on an early football weekend. You might want to add the green peppers in with the ingredients listing. I saw them in the picture and you talked about them in the text but they are not mentioned in the list of ingredients. I can make the connection but, well you know how some folks are. How much of the green peppers do you add, a whole diced one?
Hi! So those are jalapenos in the picure, I didn’t actually use green pepper. It was red pepper, orange pepper, and jalapeno pepper. Sorry for the confusion!
This was GREAT – I used leftover smoked pulled pork and left over garlic smashed baby red potatoes – It was wonderful!
So glad you liked it!!!
Can’t wait to try this — looks scrumptious!!
Did you use BBQ pulled pork or just pulled pork?
PLain pulled pork.
Many years ago the cook at the Harle Butte Cow Camp in the Wallowa Mountains of Eastern Oregon would cook her version of this hash, using leftover roast beef. It was wonderful. I cannot wait to try it with the pulled pork. Thank you for sharing it.
Now you know this was scrumptious and easy to cook if low on groceries