This smoky pulled pork breakfast hash is the perfect way to start the day. The runny egg yolk almost acts like a sauce, and when you get a forkful of pork, veggies, and egg it’s as perfect a bite as any meal I could imagine. A few years ago my wife Lauren was diagnosed with an egg allergy so unfortunately (for her) she avoids breakfasts like this or she’ll give in and have a migraine the next day but I usually get the whole skillet all to myself.
Eggs got a bad rap, back when low fat was touted as healthy and the cholesterol concerns seem to be ingrained in my parents generation. Somewhere out there, someone is making an egg white omelet, and they don’t even know they are throwing away the most nutritious part.
Eggs are a egg-cellent source of vitamins and minerals especially pasture-raised eggs, and I’m not yolking (I apologize, I know it’s not funny or original, I just can’t pass up a good pun opportunity). Studies have shown eating an egg a day can reduce the risk of stroke by 12 percent. The protein found in eggs is what’s known a high biological value protein, and the World Health Organization use eggs as the standard against which all other proteins are evaluated.
Before I really got into cooking, I made a lot of hashes. This usage of the word “hash” in this instance can be defined as an assortment of meat and vegetables from the refrigerator whose expiration date was quickly approaching (or past); cooked in an iron skillet with a couple eggs cracked over the top and smothered in hot sauce. Speaking from experience, adding hot sauce to a hot skillet can result in noxious fumes that make your eyes water and your lungs ache for fresh air, just a fair warning.
Check out these other resources to read more about the awesome nutritional benefits of eggs from pasture-raised chickens and where to find them:
Low-Carb Smoky Pulled Pork Breakfast Hash
This Low-Carb Smoky Pulled Pork Breakfast Hash is packed with veggies and flavor for a breakfast that will keep you full and energized all day long!
- 2 tablespoons FOC (fat of choice, I use lard)
- 1 turnip, diced (115g)
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 Brussels sprouts, halved (50g)
- 1 cup chopped lacinato kale, about 2 leaves (45g)
- 2 tablespoons diced red onion (30g)
- 3 ounces pulled pork
- 2 eggs
- Heat the oil in a large cast iron skillet over medium high heat. Add the diced turning and the spices to the skillet. Cook 5 minutes stirring occasionally.
- Add the remaining vegetables to the skillet and cook another 2-3 minutes until they start to soften. Add in the pork and cook 2 minutes.
- Make 2 divots in the hash and crack in two eggs. Cover and cook 3-5 minutes just until the whites are set.