Pulled Pork Breakfast Hash
Serving Size: 1-2 people
Vegan Option: Substitute pulled pork for jackfruit & remove the egg. You can also remove the pulled meaty option all together and add additional vegetables like bell peppers and mushrooms.
Ingredients:
1 Idaho Potato, peeled & diced
1 cup of pulled pork
1 cup of collard greens
1 cloves of garlic, minced
Salt, to taste
1 teaspoon of smoked paprika
2 eggs
1 tbsp of coconut oil
Scallions and parsley for garnishing, optional
Red pepper flakes, to taste
Instructions:
Heat the oil in a large skillet (preferably cast iron) over medium heat.
Add the dice potatoes and cook until tender, ~5 minutes, and flip. Once both sides are browned and inside is soft, add the pulled pork and stir to heat the pork thoroughly. (if you notice that the potatoes are browning but the inside are still too tough, (1) your fire may be too high or, (2) add a bit of water-one tbsp at a time- and cover the pan so that the potatoes quickly steam).
Reduce to medium low heat. Add collard greens, salt, smoked paprika and stir.
Make 2 wells in the pan for the eggs then, break the eggs into the wells. Sprinkle red pepper flakes into the eggs. Cover the skillet and cook on medium-low heat for ~3 minutes or until the egg is at desired preference. It is important to lower your heat because the potatoes at the bottom are still cooking and you want them to be crispy-not burnt.
Uncover and take the skillet off the heat immediately to stop the eggs from overcooking.
Garnish with scallions and parsley and serve immediately.
Enjoy :)