Smoked Pulled Pork Hash

Simple, fresh ingredients make this smoked pulled pork hash one of the best things you will ever eat for breakfast! Toss out those nasty cans of hash from the store!

Smoked pulled pork hash garnished with parsley in a white bowl.

Why You Will Love This Recipe

As I mentioned before, we love our barbeque in this house. And most of the time, we have many leftovers. Even though our neighbors are often the recipients of the gift of ‘que, from time to time, I like to keep some stuff for other dishes.

This is what one of them is. It is a very simple, hearty, freakishly delicious rib-sticking hash. After a couple of minutes of dicing up some veg, you are ready to go.

And what you get is a fantastic marriage of flavor and textures that is straight-up restaurant quality. To be honest, I have never eaten anything at a breakfast place as good as this smoked pork hash. It might be out there … but I haven’t found it.

You’re going to get the smoke from the pork butt. You’re going to get the creaminess of the potatoes, and you’re going to get that sweetness from the onions and red bell peppers. And all of it will have a nice sear, adding to the overall texture bonanza in this dish.

And, of course, if you’re a wild man like me, putting a couple of eggs on top of it just sends it over the top.

I am a breakfast guy, and this is a delicious breakfast dish. You’ll have to try it if you’re the same as me.

Guaranteed, you’ll love it. Quick, easy, delicious … you couldn’t ask for much more. And it’s a perfect use for leftover pulled pork.

I also did this with my smoked brisket, making a banging smoked brisket hash. So, if you have any of that sitting in the freezer, check that on out as well.


A pound of smoked pork butt, a couple of potatoes, some onion and red bell pepper, and a few spices are all you need to make this fabulous breakfast hash. See the recipe card below for the full list of ingredients and their amounts.

Ingredients needed for pulled pork hash.

How To Make Smoked Pulled Pork Hash

  • Place a large skillet over medium high heat and add the oil. When the oil is shimmering, add the diced potatoes, kosher salt, black pepper, and cayenne pepper. Mix it around to make sure the seasoning is distributed and cook for about 5-7 minutes until you see some color showing up on the potatoes.
Diced potatoes in a skillet.
Browning diced and seasoned potatoes in a skillet.
  • Turn the heat down to medium add the diced onions and diced red bell peppers to the potatoes, give it a stir, and cook for about 5 minutes or until the onions start to become translucent.
Onions and red bell peppers being added to potatoes in a skillet.
Potatoes, onion, and red bell pepper cooking in a skillet.
  • Increase the heat back to medium high and add the pulled pork to the skillet. Give it a good stir, combining well. Tamp the hash down a bit to make sure the bottom of the hash is making good contact with the skillet and cook for about 4 to 5 minutes. When it has a good sear, flip it over and and cook for an an additional 3-4 minutes or until you’re happy with the sear.
Pulled pork hash cooking in a skillet.
Cooked pulled pork hash in a skillet.
  • Remove from the heat and serve hot. Optionally, you can garnish with some chopped parsley. Top with some eggs for the complete breakfast experience!
Smoked pulled pork hash garnished with parsley in a white bowl.
Smoked pulled pork hash garnished with parsley in a white bowl.


  • Get That Perfect Sear: When it comes to hash, that golden, crispy exterior is what sets the great apart from the good. Don’t rush this step. Give your potatoes enough room in the skillet and resist the urge to stir too frequently. Let them sit undisturbed for a few minutes at a time to achieve that mouthwatering sear. Remember, patience is not just a virtue; it’s the secret ingredient for that crave-worthy crust.
  • Smoke It Right: If you’re smoking your pork specifically for this hash, don’t skimp on the smoke time. A deep, rich smoky flavor is the soul of this dish. Aim for a low and slow cook on your pork butt to ensure it’s not just tender, but packed with that irresistible smoky essence. Hickory, applewood, or cherry wood chips can add subtle flavor nuances that make your hash uniquely delicious.
  • Egg-cellent Topping: While the hash itself is a showstopper, topping it with eggs takes it to a whole new level. But don’t just fry up any old egg. For the ultimate experience, go for a sunny-side-up or a slightly runny poached egg. When that yolk breaks and oozes over the smoky, crispy hash, it creates a creamy, dreamy sauce that ties all the flavors together beautifully. Trust me, it’s like putting a cherry on top of the perfect breakfast sundae.


  • Spicy Southwest Twist: Give your hash a fiery kick by incorporating diced jalapeños and swapping the red bell pepper for a green one to dial up the heat and color. Mix in some black beans and corn during the last few minutes of cooking for a Southwest-inspired version. Top it off with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime to balance the spice and add a fresh zing. This variation not only brings the heat but also adds a colorful twist to your breakfast table.
  • Vegetarian Delight: For a meat-free version that still packs a punch of flavor, substitute the smoked pork with a mix of hearty mushrooms such as shiitake, portobello, and cremini. Sauté the mushrooms until they’re golden and have released their moisture, then follow the rest of the recipe as usual. The mushrooms’ umami-rich flavor will mimic the depth of smoked pork, making this variation a satisfying option for vegetarians and meat-eaters alike.
  • Cajun-Creole Kick: Transport your taste buds to the heart of New Orleans by infusing your hash with Cajun or Creole seasoning. Add a generous sprinkle of this spicy, herby mix to the pork as it cooks, and consider throwing in some diced green bell peppers and celery with the onions for that authentic Holy Trinity base. If you’re feeling adventurous, a handful of chopped andouille sausage mixed in with the pork will lend an extra layer of smoky, spicy complexity. Finish with a garnish of green onions and a side of hot sauce for those who like it extra fiery. This variation not only adds a blast of flavor but also brings a touch of Southern charm to your breakfast table.


Can I make this hash ahead of time?

Absolutely! This hash reheats beautifully, making it a fantastic option for meal prep or for those mornings when you want a hearty breakfast without the wait. Simply cook the hash as directed, then let it cool before storing it in an airtight container in the fridge. When you’re ready to eat, reheat portions in a skillet over medium heat until they’re crispy and warmed through. A fresh egg on top, and it’s like you made it fresh that day!

What if I don’t have smoked pork? Can I use a different protein?

No smoked pork? No problem! This recipe is incredibly versatile. You can substitute the smoked pork with just about any leftover meat you have on hand. Smoked brisket, chicken, or even turkey work wonderfully. If you want to stick closer to the smoky flavor profile, a little bit of liquid smoke added to your alternative protein can mimic that deep, rich taste. Experiment and make it your own!

How can I make this recipe healthier?

For a lighter version of this dish, you can make a few easy swaps. Use sweet potatoes instead of regular potatoes for a boost of vitamins and fiber. You can also reduce the oil by using a non-stick skillet or a cooking spray to lower the fat content. If you’re watching your sodium intake, opt for low-sodium spices and be mindful of the salt. Adding more veggies like spinach or kale can also amp up the nutritional value without compromising on flavor.

Other Delicious Rib Sticking Breakfast Recipes

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Smoked pulled pork hash garnished with parsley in a white bowl.

Smoked Pulled Pork Hash Recipe

Elevate your breakfast game with this irresistible Smoked Pulled Pork Hash! Perfectly crispy, smoky, and deliciously satisfying. Dive in now!
5 from 1 vote
Print Pin Rate
Course: barbecue, BBQ, Breakfast, Dinner, Lunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 278kcal


  • 1 lb Smoked pulled pork
  • 1 lb Potatoes diced small
  • 1/4 cup Onion diced
  • 1/4 cup Red bell pepper diced
  • 2 tbsp Oil vegetable, olive, etc.
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper
  • dash Cayenne pepper
  • Parsley Optional


  • Heat oil in a large skillet over medium-high until shimmering.
    2 tbsp Oil
  • Add diced potatoes, season with salt, black pepper, and cayenne. Cook for 5-7 minutes until they start to brown.
    1 lb Potatoes, 1 tsp Kosher salt, 1/4 tsp Black pepper, dash Cayenne pepper
  • Lower heat to medium. Add and mix in diced onions and red bell peppers, cooking for about 5 minutes until onions are translucent.
    1/4 cup Onion, 1/4 cup Red bell pepper
  • Increase heat to medium-high. Add pulled pork, stir to combine well. Press down slightly and cook for 4-5 minutes to sear, then flip and cook for another 3-4 minutes until desired sear is achieved.
    1 lb Smoked pulled pork
  • Remove from heat, garnish with chopped parsley if desired, and optionally top with eggs for a complete breakfast.
  • Serve and enjoy


Leftover Smoked Pulled Pork Hash
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until crispy and warmed through.


Calories: 278kcal | Carbohydrates: 22g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 1258mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 463IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 1mg

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