Pulled Pork Breakfast Skillet | Barefeet in the Kitchen

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Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this Pulled Pork Breakfast Skillet any day of the week.

Carnitas Hash Skillet

After eating Pork Carnitas for dinner, I knew immediately what I wanted for breakfast. This Pulled Pork Breakfast Skillet was a hit with all of my boys.

We are big fans of breakfast skillets – a.k.a. breakfast hash. This Spinach and Potato Breakfast Hash with Spicy Sausage was one of the first hash recipes we tried and it started off a whole new breakfast craze over here.

Roasted Sweet Potato Hash is one of my favorites and I always make extra roasted sweet potatoes to be sure to have plenty of them leftover for future breakfasts too.

Next time you have leftover Corned Beef, you’ll want to try this Corned Beef Cabbage and Red Potato Hash.

Pulled Pork Breakfast Skillet

The bits of pork crisped up again in the skillet within minutes. Mixed with tender potatoes, bell peppers, and onions, this combination is one spectacular breakfast.

Could there be a better way to eat leftovers? Just ask the Big Dude, if you don’t believe me. Larry is the master of turning dinner leftovers into fantastic breakfasts.

We enjoy our eggs soft and runny over the breakfast skillet. However, this Pulled Pork Skillet would also be great with scrambled eggs, maybe even stuffed into breakfast tacos or smothered burritos. Feel free to change it up however you like them best.

Pulled Pork Breakfast Skillet

Pulled Pork Breakfast Skillet Recipe

  1. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the potatoes and spread them out in a layer across the pan. Let them cook and begin to brown for 2-3 minutes and then stir and spread them out again. Season to taste with salt and pepper. Cook another 1-2 minutes and then add in the meat. Stirring occasionally, cook for 2 minutes or so, until everything is hot and crispy. Remove to a medium-size bowl and cover to keep warm.
  2. Add a tablespoon of butter to the skillet, allow it to melt over medium heat and then add the onions. Cook, stirring occasionally, for 2 minutes, until the onions soften. Add the peppers (and mushrooms, if desired). Continue cooking, stirring occasionally, until the vegetables are tender, about 4 minutes.
  3. Drain any liquids from the skillet, only necessary when adding mushrooms. Return the meat and potatoes to the skillet with the vegetables. Stir to combine. Reduce heat to low.
  4. Add a tablespoon of butter to a medium-size skillet, allow it to melt over medium heat. Add the eggs. Cook the eggs until they are as done as you like.
  5. Divide the pork skillet between 4-6 plates and top with the eggs.
Leftover pulled pork has never had it so good.

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Servings: 6 servings

  • In a large skillet, melt 1 tablespoon butter over medium high heat. Add the potatoes and spread them out in a layer across the pan. Let them cook and begin to brown for 2-3 minutes and then stir and spread them out again. Season to taste with salt and pepper. Cook another 1-2 minutes and then add in the meat. Stirring occasionally, cook for 2 minutes or so, until everything is hot and crispy. Remove to a medium-size bowl and cover to keep warm.

  • Add a tablespoon of butter to the skillet, allow it to melt over medium heat and then add the onions. Cook, stirring occasionally, for 2 minutes, until the onions soften. Add the peppers (and mushrooms, if desired). Continue cooking, stirring occasionally, until the vegetables are tender, about 4 minutes.

  • Drain any liquids from the skillet, only necessary when adding mushrooms. Return the meat and potatoes to the skillet with the vegetables. Stir to combine. Reduce heat to low.

  • Add a tablespoon of butter to a medium-size skillet, allow it to melt over medium heat. Add the eggs. Cook the eggs until they are as done as you like.

  • Divide the pork skillet between 4-6 plates and top with the eggs. Enjoy!

Calories: 255kcal · Carbohydrates: 18g · Protein: 14g · Fat: 14g · Saturated Fat: 6g · Cholesterol: 158mg · Sodium: 564mg · Potassium: 144mg · Fiber: 1g · Sugar: 14g · Vitamin A: 1146IU · Vitamin C: 44mg · Calcium: 64mg · Iron: 1mg

{originally published 12/16/12 – recipe notes and photos updated 11/11/20}

Leftover Pulled Pork Breakfast Skillet



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