Is anyone else a huge leftovers fan? I know I am. Especially leftover chicken or pork because 9 times out of 10 I will use those leftovers to create a giant breakfast. Gah, I just LOVE a big ole breakfast. Give me 30 minutes in the morning, some eggs and leftover meat and I am one happy camper. The combinations are really endless when it comes to eggs and meat but I am SO predictable. I will either make an omelet or hash depending on what vegetables I have to work with.
For this Pulled Pork Hash, I used leftover pork from one of my all-time favorite recipes, my Crockpot Mojo Pork. This recipe is one of those classic set-it-and-forget-it crockpot meals. Usually, I will make this once a month, freeze half of the pork and use the other half throughout the week and serve with black beans, on salads, or with eggs. Then about two weeks later I find the other half when I am scrounging through the freezer and rejoice in the fact that I won’t have to do much cooking the next few days!!
I have to tell you, the key to this dish is the sunny-side-up egg. After few trials and a couple of tutorials, I have finally mastered the sunny-side up egg. Are you ready for it? The secret, as it is to most things, is keeping it low and slow. Turn the heat down to almost the lowest heat and let those babies slowly come to temperature. VOILA! Now you have yourself a perfect sunny-side up egg. Time to get crackin’!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 2 Tbsp olive oil
- 2 sweet potatoes chopped into 1/2 cubes
- 1/2 medium yellow onion diced
- 4 cloves garlic minced
- 2 tsp dried rosemary
- 2 cups pulled pork
- 1 cup spinach
- 2 tsp balsamic vinegar
- 4 eggs
- 2 Tbsp parsley
Ingredients
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- In a large skillet, heat olive oil over medium-low heat. Add the sweet potatoes to the skillet, stirring to evenly coat with oil. Season with salt and pepper and cover. Allow the potatoes to cook for 10-12 minutes, stirring occasionally. Add the onion, rosemary, and garlic to the skillet and stir to combine, cook until potatoes are tender and slightly brown, another 8-10 minutes.
- Add the spinach and pulled pork to the skillet, stir to combine. Cook until spinach slightly wilts, about 2-3 minutes. Drizzle in the balsamic vinegar and stir. Create 4 wells in the hash pour a small amount of oil into each well. Crack one egg into each well and turn heat down to low and cover. Cook for 5-8 minutes until whites are set. Plate and serve with parsley.
