Try this Pulled Pork Hash recipe, or contribute your own.
- 3 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 red onion diced
- 2 teaspoons paprika
- 2 cloves garlic diced
- 1 cup cheddar cheese
- 1 tablespoon vegetable oil (or evoo)
- 1 orange pepper diced
- 1/4 cup red pepper diced
- 1 cup pulled pork
- 5 large potatoes boiled and then diced into cubes (peeling
- scallions and jalepeno for garnish (optional)
- Carbohydrate 1.17622028872944 g
- Cholesterol 234.600000019528 mg
- Fat 12.3574522497545 g
- Fiber 0.310008023347816 g
- Protein 11.891450485405 g
- Saturated Fat 6.2061355423843 g
- Serving Size 1 1 Serving (74g)
- Sodium 408.480527465939 mg
- Sugar 0.866212265381622 g
- Trans Fat 1.22048002168746 g
- Calories 163 calories
Step-by-step
- Preheat oven to 375°F.
- Set 12-inch skillet over medium heat. Add oil.
- Add onion and peppers and heat for about 3-5 minutes.
- Add in garlic and cook for an additional 3-5 minutes.
- Add the pulled pork and stir well.
- Add paprika, salt, and pepper and stir, making sure everything is fully incorporated.
- Add potatoes and stir. Try to make sure that there are some potatoes on the bottom, touching the pan. Let potatoes crisp for at least 5 minutes, up to 10 minutes. (Depending on how crispy you like your potatoes.)
- Make 3 wells in the hash (I used a soup ladle) and then sprinkle half the cheese (1/2 cup) over the hash.
- Crack 3 eggs into the wells. (Add more salt&pepper if you want)
- Carefully place the hot skillet into the oven and bake for up to 10 minutes. (At 5 minutes the whites should be cooked but the yolk will be very runny, at 10 minutes the yolks should only be a little runny. Adjust to your tastes.)
- Carefully remove skillet from oven and sprinkle with remaining cheese. Garnish with scallions and jalapeno.
- Serve immediately.
Is the bottom actually browning or just steaming under a mountain of heavy ingredients? When dealing with cooked potatoes, pork, and peppers in a single skillet, moisture is the primary enemy of texture. Getting that crucial bottom layer to develop an audible crunch requires resisting the urge to constantly stir the mixture while it rests over medium heat. Achieving thermal precision without specialized kitchen gadgets relies entirely on observing visual and tactile cues.
- Ensure potatoes are completely cooled and surface moisture is blotted before they touch the pan, because warm starches release excess water that prevents browning.
- Press the diced tubers firmly against the 12-inch skillet surface during the initial five to ten minutes of frying to guarantee direct contact with the hot oil.
- Monitor the eggs by observing the whites at the five-minute mark in the 375°F oven; fully opaque whites indicate the baseline doneness while the yellow centers continue cooking based on personal preference.
- Pair this heavy skillet meal with a bright, vinegar-based green salad to cut through the rich fats from the cheddar cheese and pulled pork.
Pulling the pan at the precise minute prevents rubbery proteins while maintaining a molten center. Simple kitchen observations replace guessing games when timing relies on physical transformations rather than arbitrary clocks.
