Pulled Pork Breakfast Hash

pulled pork breakfast hash with potatoes peppers and parsley

Pulled pork breakfast hash cooks everything in one skillet and builds flavor as it goes. The potatoes crisp first, then the pork heats and browns into the mix.

The vegetables soften while everything holds together in the pan.

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This recipe is part of our meal prep system, designed to turn one meat into multiple family dinners.
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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potatoes in a single layer. Cook 8-10 minutes, stirring occasionally, until golden and tender. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Cook 4-5 minutes until vegetables soften. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until pork is heated through and edges brown. 5. Stir in 1 tsp smoked paprika and 0.5 tsp black pepper. 6. Cook 1-2 minutes until spices are fragrant and coating ingredients. 7. Remove from heat and finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • olive oil

  • potatoes

  • onion

  • bell pepper

  • pulled pork

  • smoked paprika

  • black pepper

  • parsley

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Ingredients

  • 1 tbsp olive oil
  • 2 cup potatoes, diced
  • 1 cup onion, diced
  • 1 cup bell pepper, diced
  • 2 cup pulled pork, shredded
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 2 tbsp parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.

2. Add 2 cups diced peeled potatoes in a single layer. Cook 8-10 minutes, stirring occasionally, until golden and tender.

3. Add 1 cup diced onion and 1 cup diced bell pepper. Cook 4-5 minutes until vegetables soften.

4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until pork is heated through and edges brown.

5. Stir in 1 tsp smoked paprika and 0.5 tsp black pepper.

6. Cook 1-2 minutes until spices are fragrant and coating ingredients.

7. Remove from heat and finish with 2 tbsp chopped fresh parsley sprinkled on top.

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