PULLED PORK HASH

for 4

My pulled pork recipe makes a very large batch. So, what to do with the leftovers? Make hash! Serve for breakfast lunch, or dinner. You can certainly use store bought pulled pork- Niman Ranch makes nice one.

2 cups slow roasted pulled pork

4 cups medium diced and peeled yukon gold potatoes

3/4 cup diced yellow onion

4 eggs- room temp

salt and pepper

olive oil

tabasco

minced parsley

finely shredded parmesan cheese

Warm up the pork in a saucepan- you can add your favorite BBQ sauce- keep it on the lighter side- maybe only 1/2 cup for 2 cups of pork.

Put about 4 T olive oil in a large skillet on put on medium high. Let the pan get nice and hot. Add the potatoes in a single layer- you may have to do this in batches- so as not too crowd.

If you crowd the pan the potatoes won’t get crispy. Let them cook for several minutes  before stirring. After frying for about 7-8 minutes add the onions- cook until everything is golden and crispy- usually about12 minutes if your potatoes are a half inch dice.

Drain on paper towels and sprinkle with kosher salt and fresh ground pepper- keep warm in a 200 degree oven.

In a smaller non-stick pan heat about 3 T olive oil. Have the pan on medium heat- when it is nice and warm- slide in the eggs one at a time. Don’t move them for about a minute or 2.You are going to cook these a little slower to avoid crisp edges. When the whites start to set you can gently baste with the olive oil- to get the whites cooking. When the whites are set-sprinkle with kosher salt or fleur de sel and remove from heat.

Here is how i like to plate the food. Crispy potatoes on one side- pork on the other- egg on top. Grate some parm over the whole plate.Sprinkle a little fine chopped parsley, and small dollops of tabasco on the plate- not on the food.