Pork Barbecue Hash and Eggs

Pork Barbecue Hash and Eggs
(pulled pork, fried potatoes, jalapeño kick + sunny side eggs)
Serves 4

Barbecue for breakfast? Heck yes! I like to save the bits of pulled pork or chopped pork barbecue I have at the end of a cook in my freezer until I have enough for a big skillet of this hash.

What you need:
2 cups of Pulled Pork or Chopped Pork Barbecue
2 cups diced gold potatoes
½ cup diced yellow onions
½ cup diced green bell pepper
1/8 cup minced jalapeno
1 cup + 6 tablespoons vegetable oil
Cool Smoke BBQ Rub or your favorite barbecue rub
4 to 8 large eggs (depending on your appetite!) prepared sunny side up
Hot sauce to taste

What to do:
1. Start Potatoes: Blanch Diced Potatoes until tender in a pot of salted water, strain into colander, and chill.

2. Sauté vegetables: In a large cast iron skillet, heat 4 tablespoons of vegetable oil over medium heat and sauté onion, green pepper, and jalapeno until onion is slightly translucent. Stir mixture frequently with wooden spoon. Remove onions and peppers from skillet and reserve. Clean skillet for next step.

3. Finish Potatoes: Take cleaned cast iron skillet, add 1 cup vegetable oil, heat to 325 degree F. Use thermometer to temp oil. Add diced cooked potatoes and shallow fry, until crispy. Remove potatoes with a slotted spoon and place on a paper towel lined baking tray. Season with Cool Smoke BBQ Rub while the potatoes are still hot. Discard vegetable oil, wipe skillet clean.

4. Cook Hash: Return cast iron skillet to burner at medium high heat. Add 2 tablespoons of vegetable oil to heat. When oil is hot, add pork barbecue, onions, peppers, and potatoes. Sauté until hot, stirring frequently. Season with Cool Smoke BBQ Rub.

To Serve: Serve pork hash with sunny side eggs on top and a drizzle of hot sauce or BBQ sauce if preferred.