Ingredients
Scale
- 6 tablespoons olive oil, divided
- 1 small yellow onion, finely diced (about ½ cup)
- 1 small red onion, finely diced (about ½ cup)
- ½ yellow bell pepper, seeded, finely diced (about ½ cup)
- ½ red bell pepper, seeded, finely diced (about ½ cup)
- ½ orange bell pepper, seeded, finely diced (about ½ cup)
- 1–2 medium jalapeño peppers, seeded, finely diced, plus more for garnish (optional)
- 2 tablespoons garlic, minced
- 4 cups pulled pork
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 bag (32 ounces) frozen Southern-style hash browns
- 6 large eggs, scrambled
- 1 ½ cups (170 g) Colby Jack cheese, finely shredded, divided
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat and sauté onions, bell peppers, and jalapeños for 5-8 minutes.
- Add minced garlic, followed by pulled pork, paprika, kosher salt, and black pepper. Stir well.
- Mix in frozen hash browns and the remaining olive oil; cook for about 25 minutes until crispy.
- Scramble the eggs separately and set aside.
- Stir in 1 cup of shredded cheese with the pork and vegetable mixture, then gently fold in scrambled eggs.
- Top with remaining cheese, season, and garnish if desired. Serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pulled pork is well-seasoned for enhanced flavor.
For extra crispness, consider pre-cooking hash browns in the oven.
Adjust jalapeño quantity based on spice preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 540
- Sugar: 2
- Sodium: 900
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 30
- Cholesterol: 210