Try this Garlic Pulled Pork Breakfast Hash for a delicious and budget-friendly breakfast! It uses leftover shredded pork to create a simple and tasty meal one, and makes a great dinner as well. Not only is this Breakfast Hash eggless and Whole30, but it’s also gluten-free, dairy-free and nut-free, and easy to customize.
The base of this hash is leftover garlic pulled pork and steamed cubed potatoes. The potatoes can be whatever variety you need to use up or prefer. We used white and orange sweet potatoes for a sweet and rich flavor profile. But you can use just one type of sweet potato, russet potatoes, or yellow. All will taste delicious!
One quick way to steam the cubed potatoes is to put them into a stasher bag with 1/4 cup water and microwave for 6 minutes, until tender. Using pre-steamed potatoes and leftover pork allows this dish to come together at lightning speed.
We boost the flavor with red and green peppers, onions, garlic salt, bbq sauce, and cilantro. Though the bbq sauce and cilantro are optional, they bring delicious, bold flavor to our Pulled Pork Breakfast Hash. We recommend our Homemade BBQ Sauce but feel free to grab whatever is accessible.
Plus, you will love that this cooked dish freezes well! So, feel free to make it ahead of time or put those leftovers in a sealed container in the freezer for up to 3 months. A great heat-and-eat option for a busy morning or quick dinner!
At Whole30, we get requests all the time for eggless breakfasts. So, we left the eggs out of this hash. (Want more eggless breakfast options? Check out this blog post for more!) But, if you enjoy eggs and want to stretch this hash or get more protein, feel free to put an egg on it or scramble eggs into the hash.
Don’t eat pork? No problem, this dish is also tasty with leftover shredded beef or chicken. Pick the protein you enjoy or have on hand!
Ingredients
- 2 large sweet potatoes cubed into ½” pieces
- 6 tbsp olive or avocado oil divided
- 1 yellow onion peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 1 tsp salt or garlic salt more to taste
- 2 cups leftover pulled pork
- 1 cup bbq sauce optional
- 1/4 cup chopped cilantro optional
Instructions
- STEAM cubed sweet potatoes until tender. Drain and pat dry (they will get crispier faster if they don’t have moisture on them!).
- HEAT 2 tablespoons of oil in a large skillet over medium heat while potatoes are steaming. Once hot, add chopped onion and bell peppers. Cook until tender, about 5 minutes. Remove from pan.
- ADD the remaining ¼ cup oil to the skillet. Once hot, add the steamed potatoes. Let cook until golden brown, about 15 minutes. You can also do this in your air fryer at 400 degrees for 10 minutes, tossing halfway through, for an even crispier result.
- ADD the pulled pork and back in the onions and peppers. Cook for about 5 minutes, until heated through.
- DRIZZLE with bbq sauce and sprinkle with chopped cilantro (optional). Add additional salt to taste as desired.
- FREEZE leftovers in a sealed container for up to 3 months.
