Pulled Pork Hash
The PERFECT brekkie dish for all your family & friends. GREAT for a hangover too!
Servings 2 people
- 200 g pulled pork
- 1/2 red onion diced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1 medium sweet potato diced
- 1 garlic clove crushed
- 2 sprigs thyme deleafed
- 1 tsp chili flakes
- 1 tsp parsley chopped for garnish
- 1/2 tsp ginger grated
- 1 tbsp squeaky gate 'all rounder' olive oil
- 2 eggs - 1 per person
- mayo/aioli spoonful for artistic "smear"
Heat oil in frying pan on medium - high heat.
Fry sweet potatoes for 2 - 3 mins
Add peppers, onion, garlic, chili flakes, ginger, thyme, salt & pepper to frying pan and cook for approx 2 - 3 mins.
Add pulled pork to vegetable mix and cook for a further 2 - 3 mins.
Fry egg on medium heat in 2nd frying pan.
To serve, place a smear/spoon/dollop of mayo/aioli on plate, spoon the hash mixture on to plate, top with fried egg and sprinkle of parsley.
- chopping board
- frying pan x 2
- wooden spoon
- measuring spoons - although approx measures work just fine on this one
- when dicing the vegetables it is important to cut them into similar sized pieces so that they cook evenly. Don't worry about them being the same shape unless you are trying to be extra fancy & impress someone
- when frying eggs, if you want to get a lovely sunny side up egg without burning the bottom of the whites, then I recommend placing a clean frying pan or saucepan lid on top of the pan you are cooking the egg in. This speeds up the time it takes to set the whites and leaves the underneath nice and soft too
- it isn't necessary to use a measuring spoon for items such as ginger, chili flakes and parsley. Cooking is often about touch & feel so in time you will learn to eye ball certain measurements
Calories: 398kcal | Carbohydrates: 38g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 206mg | Sodium: 714mg | Potassium: 454mg | Fiber: 4g | Sugar: 20g | Vitamin A: 10995IU | Vitamin C: 69.4mg | Calcium: 100mg | Iron: 2.6mg