The Grillmaster’s go-to order when we eat breakfast out is corned beef hash. For his birthday last week, I decided to make hash with leftover pulled pork tenderloin. He’s watching his figure so this option is better for him anyway.
|3 ounces||Calories||Fat||Saturated Fat||Cholesterol||Sodium||Protein|
A few notes on the recipe:
- Use whatever type of pepper you like. I have an abundance of poblanos at the moment, but if you’d prefer jalapeño, serrano or a milder green bell pepper, go for it.
- In my family, if diced potatoes go into a skillet, Lawry’s seasoning salt is soon to follow. If you’re watching your sodium intake, you might want to skip it.
- If you aren’t a fan of greens, you can leave out the Swiss chard. If you have some other type on hand like kale or spinach, use that instead.
- I served this with my new favorite sauce, Cackalacky. Use whatever type of barbecue or hot sauce you like.
- If you want more control over how the eggs are cooked or if you’re cooking for a group and some like their eggs runny and some like them well-done (there’s one in every crowd), cook them separately. Skip the part where you place the skillet in the oven.
This hearty dish filled us up so much at breakfast, we skipped lunch that day. It’s not the healthiest meal I’ve ever served, but I highly recommend it as an alternative when you’re craving corned beef hash.
Pulled Pork Hash
1 tablespoon oil
3 large gold potatoes (about 1-1/2 pounds), diced
1/4 teaspoon Lawry’s seasoning salt
1/2 medium onion, chopped
1 poblano pepper, seeded and diced
2 cups Swiss chard leaves, coarsely chopped
12 ounces pulled pork tenderloin (cooked)
freshly ground black pepper
barbecue sauce or hot sauce (optional)
Heat ovenproof skillet (preferably cast iron) over medium-high heat. Add oil, then potatoes. Sprinkle with seasoning salt, if using. Spread potatoes evenly in pan and reduce heat to medium. DO NOT STIR for about 5 minutes.
Add onions and peppers and mix well. Reduce heat to medium-low and cover pan. Cook for about 10 minutes or so, stirring occasionally. The potatoes should be softer, but still a little bit firm.
Preheat oven to 400°F.
Add Swiss chard and cover pan. Cook until chard wilts, about 5 minutes. Add pork and stir well. Let pork warm up for about 3 minutes, then remove from heat.
Make 4 wells in the hash mixture and crack an egg into each one. Place skillet in oven for about 7 minutes or until the eggs are done to your liking.
Season with pepper and serve with a little bit of barbecue sauce or hot sauce.
Makes 4 servings
Per serving (does not include sauce): 464 calories, 20g fat (3g sat), 279mg cholesterol, 255mg sodium, 57g carb, 1g fiber, 3g sugar, 32g protein
Nutritional Analysis: If you are watching your Cholesterol and/or Fat intake, you may want to skip the egg or scramble up some egg substitute instead. You could also cut back on the amount of pork used. If you want to reduce the amount of carbs, have a smaller portion of the potato mixture.