Smoked Pork and Ham Hash with Blistered Shishitos and Sunny-Side Up Egg
Imagine a rustic, comforting breakfast or brunch dish that sings with layers of smoky, savory goodness. This hash brings together the tender, shredded richness of smoked pulled pork with the salty bite of diced ham, all harmonized by the sweet and slightly spicy char of blistered shishito peppers. Each forkful offers a delightful textural contrast from the crispy potatoes to the succulent meats, crowned with a perfectly runny egg yolk that cascades over the entire plate, enriching every component. It's a hearty, satisfying meal that evokes cozy mornings and robust flavors, a true testament to simple ingredients elevated to an extraordinary experience.
Ingredients
- •2 cups cooked smoked pulled pork, shredded
- •1 cup diced ham, 1/2-inch cubes
- •1 pound russet potatoes, peeled and diced into 1/2-inch cubes
- •1 tablespoon olive oil
- •1 large onion, diced
- •2 cloves garlic, minced
- •1 cup shishito peppers, stems removed
- •4 large eggs
- •Salt to taste
- •Black pepper to taste
- •Optional: Fresh chives, chopped for garnish
- •Optional: Hot sauce for serving
Dietary Info
Instructions
- 1
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and tender, about 15-20 minutes. Season with salt and pepper.
- 2
Push the potatoes to one side of the skillet. Add the diced ham to the empty side and cook until slightly crispy, about 5-7 minutes. Stir the ham into the potatoes.
- 3
Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the shredded smoked pulled pork and shishito peppers to the skillet. Cook, stirring occasionally, until the shishito peppers are blistered and slightly softened, about 5-7 minutes. Ensure all ingredients are well combined and heated through.
- 5
Create four small wells in the hash mixture. Carefully crack one egg into each well. Season the eggs with a pinch of salt and pepper.
- 6
Cover the skillet and cook until the egg whites are set and the yolks are still runny, about 3-5 minutes, depending on your desired doneness. Alternatively, you can transfer the skillet to a preheated oven at 375°F (190°C) for 5-7 minutes.
- 7
Serve the hash immediately, garnished with fresh chives if desired, and a dash of hot sauce for an extra kick.
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