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.
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.
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 and make a version with Potatoes and Canadian Bacon.
Pulled Pork Breakfast Skillet Recipe
- 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.
Pulled Pork Breakfast Skillet
Ingredients
- 3 tablespoons butter, divided
- 3 cups Roasted Breakfast Potatoes (or store-bought frozen potatoes)
- 2 cups Pulled Pork Carnitas (or leftover pulled pork) roughly chopped into 1/2" pieces
- kosher salt to taste
- freshly ground black pepper to taste
- 1 yellow onion, chopped into 1/2-inch pieces
- 1 red pepper, chopped into 1/2-inch pieces
- 1 green pepper, chopped into 1/2-inch pieces
- 4-6 eggs
Instructions
- 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!
Nutrition
{originally published 12/16/12 – recipe notes and photos updated 11/11/20}
Angie's Recipes says
It looks hearty and delicious!
Big Dude says
Turning this into hash looks like the perfect use of the leftover carnitas Mary. Good looking egg also. Thanks for the kind words.
Lea Ann (Cooking On The Ranch) says
Big Dude most certainly is the master of turning dinner into breakfast. This looks amazing Mary. Now it I had just had carnitas for breakfast, this most certainly would be our breakfast this morning.
Georgia | The Comfort of Cooking says
This looks so scrumptious, Mary! Definitely would start my morning off right! Thanks for sharing your delicious recipe.
Sue/the view from great island says
I'm so glad you used a little of that beautiful pork to make one of your signature hashes. I love using leftover meat to make something fabulous for breakfast, I don't think I'd need to eat for the rest of the day after this!
Tricia @ saving room for dessert says
I agree with you all – Larry is the master but you inspire with your creations as well!
Chris says
But Larry would NEVER put an egg on it!
ha ha, just wanted to try to say that with a straight face.
Marta says
We made your carnitas last week (oh my gosh, SO GOOD!) and I used the last little bit of the pork to make a breakfast skillet this morning for my husband and I. Thanks for the idea. It was perfect!
Mary Younkin says
That’s awesome. I’m so glad that you like it!
Lisa says
This recipe was incredible! The only small change I made was to season my potatoes with onion, garlic and chili powder, salt and pepper. Otherwise, I followed the recipe exactly. Topped the eggs with cheese,diced tomatoes and cilantro. This tasted great and got rave reviews from my husband and son (me too)! Thanks for sharing!
Mary Younkin says
That sounds delicious, Lisa. I’m glad you liked it!