Breakfast Pork Hash
Packed with bold flavors and hearty textures, Breakfast Pork Hash is the ultimate way to start your day with a satisfying meal. This savory dish features crispy golden russet potatoes, tender shredded pork shoulder, and a medley of sautéed bell peppers and onions, all seasoned with smoky paprika and warm cumin. Topped with optional fried or poached eggs and a sprinkle of fresh parsley, it’s a complete breakfast that’s both comforting and nutritious. Ready in just 40 minutes, this skillet masterpiece is perfect for brunch gatherings or a cozy weekend treat. Whether you’re a hash devotee or trying something new, this easy recipe will quickly become a family favorite. Keywords: breakfast pork hash, savory breakfast recipe, skillet hash, pork shoulder recipe, crispy potato hash.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 cups Pork shoulder (cooked and shredded)
- 1 medium Yellow onion
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 2 large Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs (optional, for topping)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and dice them into small cubes, approximately 1/2-inch in size. Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
While the potatoes are boiling, finely dice the yellow onion, green bell pepper, and red bell pepper. Mince the garlic cloves.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat. Add the parboiled potato cubes in a single layer. Cook for 5-8 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil along with 1 tablespoon of butter. Once melted, add the diced onion, green bell pepper, red bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Add the shredded cooked pork shoulder to the skillet and stir to combine with the vegetables. Sprinkle in the paprika, ground cumin, salt, and black pepper. Mix well and cook for another 3-4 minutes to warm the pork through.
Return the crispy potatoes to the skillet and gently fold them into the pork and vegetable mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
If desired, fry or poach the eggs to your preference and place one egg on top of each serving of pork hash.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy your delicious Breakfast Pork Hash!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
