Carnitas Hash
Carnitas Hash works well for any meal from breakfast to dinner, and makes such pretty little individual bowls that you could also serve it for brunch.
Servings 2
Ingredients
- Olive oil
- One small banana pepper (or substitute some green or red bell pepper, diced)
- One little piece of onion, diced
- 1 cup leftover cooked carnitas
- 1 cup leftover cooked diced potatoes (see note)
- Two eggs
- ground black pepper
- sprig of fresh parsley, optional
Instructions
- Saute pepper and onion in olive oil in a cast-iron skillet over medium-high heat until softened.
- Add carnitas and cook until you have those yummy crispy brown bits.
- Reduce heat to medium, add cooked potatoes, stir, and heat through.
- Meanwhile cook two sunny side up eggs in a separate pan and have them at the ready.
- Serve hash in individual bowls and top each with a single sunny side up egg.
- Garnish with fresh parsley and black pepper.
Notes
Note: I used leftover cooked & diced Yukon Gold garlicky potatoes from a Dairy Free Lemon Garlic Roasted Chicken. If you don't happen to have precooked potato leftovers on hand, you could instead microwave a potato or two until almost baked through, then dice up and pan fry with a little olive oil, garlic, rosemary, other spices of choice.