Pork Hash with Eggs Recipe

Makes 4 servings | Gluten free (to make dairy free use coconut oil or ghee)

Step 1

6 small red potatoes

Step 2

3 Tbsp butter
1 small onion, chopped
2 medium zucchini, chopped
2 red bell pepper, chopped
8 oz. Instant Pot Citrus Pork, chopped
1 tsp. minced garlic
1 tsp. salt
½ tsp. ground black pepper
8 large eggs, poached or fried

Directions:

1. Place potatoes in a pot of salted water; bring to a boil over medium-high heat. Cook until potatoes are just barely tender when tested with the tip of a paring knife. Drain and allow to cool slightly before dicing.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, zucchini, red peppers, garlic, salt and pepper to the pan. Cook until vegetables are tender and any released liquid is evaporated. Add pork and potatoes; continue cooking until slightly browned in places.
3. Serve about ¼ of the pork mixture topped with 2 eggs.

Tip: Eggs can also be cooked in the same pan as the hash. Either use an oven-safe skillet or transfer to a baking pan. Make 8 shallow wells and crack an egg in each. Bake at 375° F until egg whites are desired doneness.

Batch Cooking:
Here’s how it works. You make one huge batch of Citrus Pork Shoulder. When the pork shoulder is cooking, you prep for the other three meals:

• Pork & Cauliflower-Fried Rice
• BBQ Pork & Peppers with Roasted Sweet Potatoes
• Hash with Eggs

Once the pork is done, you use it in those three meals immediately or store in the fridge or freezer for later in the week.

Click here for a printable PDF with the complete grocery list and all four recipes.