Pulled Pork Breakfast Hash in a Skillet

Andy Anderson !


I made this dish this morning from some leftover pulled pork, and it was so yummy.

This recipe is for one person; however, you could easily increase the ingredients, and make it for 2 or 4 in a larger skillet.

I will be making this tasty dish again, real soon.

So, you ready… Let’s get into the kitchen.

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


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2 Tbsp
sweet butter, unsalted
1/4 small
yellow onion, diced, about 1.5 ounces
3/4 c
potatoes, golden variety, diced, about 5 ounces
1/4 c
green bell pepper, diced, about 1 ounce
3/4 c
pulled pork, chopped, about 3 ounces
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1/4 tsp
garlic powder
1/2 tsp
1 dash(es)
hot sauce (i prefer frank’s hot sauce)
1 large

How to Make Pulled Pork Breakfast Hash in a Skillet


  • 2Gather your ingredients.
  • 3Bring a pot of salted water up to the boil.
  • 4Add the cubed potatoes, and allow them to cook for 3 to 4 minutes.
  • 5Remove from the water and allow them to drain on paper towels until cool, about 10 minutes.
  • 6Add the butter to a small sauté or cast iron skillet over medium heat.
  • 7When the foaming subsides, add the onions.
  • 8Cook until softened, and the onions begin to color, about 4 to 6 minutes.
  • 9Add the potatoes.
  • 10Cook until they are tender and beginning to brown, about 6 to 8 minutes.
  • 11Chef’s Tip: Keep the pan active so that the onions do not burn.
  • 12Add the diced bell pepper, and stir until they begins to soften, about 2 to 3 minutes.
  • 13While the veggies are cooking, add the garlic powder, paprika, a bit of salt and pepper, and the hot sauce.
  • 14Add the pulled pork.
  • 15Turn up the heat a bit and mix the pork in with the veggies, until they begin to crisp, about 4 to 6 minutes.
  • 17Top with a nice sunny-side-up egg, and serve directly in the skillet. Enjoy.
  • 18Keep the faith, and keep cooking.

Printable Recipe Card

About Pulled Pork Breakfast Hash in a Skillet

Course/Dish: Meat Breakfast
Main Ingredient: Vegetable
Regional Style: American

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