Ingredients
Equipment
Method
- Heat olive oil in a large cast iron skillet over medium heat.
- Add the diced onion and diced red bell pepper to the hot oil and cook until softened and tender, about 5 minutes.
- Add salt, minced garlic, ground black pepper, and the quartered potatoes to the skillet.
- Cook the potatoes cut-side down without stirring for 8-10 minutes until a golden brown crust forms on the bottom.
- Flip the potatoes and cover the skillet, cooking for an additional 5 minutes until the potatoes are tender throughout.
- Flip the potatoes again and stir in the pulled pork, mixing everything together well.
- Cook, stirring occasionally, for 5-7 minutes until the pork is heated through and flavors are combined.
- While the hash is cooking, prepare the eggs. Heat a separate skillet over medium heat and cook the eggs sunny-side up until the whites are set but the yolks remain runny, about 3-4 minutes per batch.
- Sprinkle the shredded cheddar cheese over the hash in the cast iron skillet and cook for 1-2 minutes until the cheese begins to melt.
- Divide the hash among 4 plates or serve directly from the cast iron skillet.
- Top each portion with 1-2 fried eggs.
- Garnish with chopped green onion and serve immediately.
Nutrition
Notes
- Don't touch the potatoes for the first 8-10 minutes — The crust forms from sustained contact with the hot pan. Stir them early and you're just steaming them. Let the cut sides sit against the cast iron, walk away, and come back to a golden base.
- Size matters on the potato cut — Mini medley potatoes work well quartered, but if you're using larger potatoes, cut to roughly 3/4-inch pieces. Uneven cuts mean some pieces get crispy while others stay raw in the middle.
- Runny yolks need medium heat — Cook the eggs over medium or just below. High heat sets the whites fast but races the yolks right behind them. Medium heat gives you the window to catch them before the yolks go solid.
- Leftover smoked pork is the upgrade — If you have pulled pork from a smoke, use it here. The char, the rendered fat, and the seasoning already baked in make the hash taste built, not assembled.
- Cheese goes on at the end — Sprinkle the cheddar after the pork is heated through and let residual heat melt it. You're melting cheese into the gaps, not browning it.
- Start the eggs when you add the pork — The eggs take 3-4 minutes, same window as the pork heating through. Run both simultaneously so everything lands on the plate together.
- Serve straight from the cast iron skillet if you're eating at the table — it holds heat and looks like it belongs there. Divide into four portions on plates if you need to go individual.
- Hot sauce on the side. Sriracha or a Louisiana-style hot sauce cuts through the richness of the cheese and runny yolk. Set a bottle on the table and let everyone handle their own heat level.
- Thick-cut toasted sourdough is the right call for scooping. The bread picks up the yolk and the pan juices and gives you something to push the hash onto the fork with.
- For a heavier plate, a few strips of crispy bacon alongside adds smokiness and crunch without stepping on the pulled pork.
- Store the hash and the eggs separately. The hash goes into an airtight container in the refrigerator and holds for up to 3 days. The eggs don't store — cook them fresh every time you reheat.
- To reheat the hash, put it back in the cast iron over medium heat. Spread it out, let it sit for a couple minutes to re-crisp the potatoes, then stir and heat through. A splash of water and a lid for the last minute keeps the pork from drying out.
- Don't microwave it. The potatoes go soft and the pork dries out. The extra five minutes on the skillet is worth it.