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Breakfast

Pork-Belly-Brunch-Hash Skillet

The idea of brunch just has a way of being ultra fancy, and cool. Combining breakfast and lunch is pure genius! Kudos to whomever started this trend. This recipe for Pork-Belly Hash is surely to become your favorite.

This was my first time cooking with pork belly and it will not! be my last. The saltiness of the pork goes hand in hand with the natural sweetness of the onion and heartiness of the potato. For this recipe I used Yukon Gold potato’s, but feel free to mix it up a bit using sweet potatoes, red potato’s, and if your feeling adventurous purple potato’s.

Whichever potato you fancy you’re going to be in for a savory treat! And to all my vegan’s and vegetarians you can totally leave the pork, and egg out and replace it with soy-free tofu to add that much-needed protein. Everybody wins!

The essence of this brunch dish is its simplicity. Eggs, potato’s, Pork (or Tofu) salt, pepper, smoked paprika, onions, duck fat. Simple.

Brunch

Prep

Okay, maybe that last ingredient, duck fat may sound foreign to some. but I assure you adding this fine ingredient will change your cooking life. You can find duck fat in most fine grocery stores, this is the brand I love to use click here. I use duck fat in the place of butter most times and the added flavor it renders to this pork-belly hash is truly magical.

If you prefer not to use duck fat olive oil or avocado oil will work just fine.

Ready to make brunch now? Gather your ingredients and make this pork-belly hash already! This recipe is so good you may want to double up if you have a big family. And be sure to pull out that good ol cast iron skillet. You can use any pan you like, but because you will bake the eggs in the oven make sure your pan is oven proof.

Brunch

Skillet meals rule!

And if you don’t own a cast iron skillet yet, do yourself a solid and buy one. These skillet’s last a life time, my oldest Son already called dibs on the one I used for this recipe. Smart kid.

Okay, enough blabbering from me let’s get into this recipe.

Feel free to leave me a comment I would love to hear your feedback. And be sure to tag #bonitaapplecrumb on Instagram when you make this dish I would love to repost your foodie pic.

Like us on FaceBook and be sure to follow us there as well. Share this recipe with all your friends they will love you for it.

Pork-Belly Brunch Hash Skillet

Print Recipe
Serves: 4 Cooking Time: 25 mins

Ingredients

  • 3 Tablespoons of Duck Fat, or any oil you prefer.
  • 1 1/2 cups of Yukon Gold potato's about 6 potato's diced.
  • 1 large yellow onion diced.
  • 1 cup of diced pork-belly (if vegan or vegetarian diced soy-free tofu)* see notes
  • Sea salt and Pepper to taste
  • 1/2 tablespoon of smoked paprika
  • 3-4 large eggs.

Instructions

1

Pre-heat oven to 400 degrees

2

Heat duck fat in a large skillet over medium heat and cook potato's, stirring occasionally, until tender, about 8-10 minutes.

3

Add onion and continue to cook, stirring often until onions are golden and the potato's have crisped a bit on the edges, about 5 more minutes.

4

Add the Pork belly, ( or tofu if non-meat eater), stirring often. until pork belly is cooked all the way through.

5

If ingredients began to stick add a bit of water to loosen things up.

6

Add salt, pepper and paprika.

7

combine well, and taste to see if you need more salt or pepper.

8

Crack eggs gently over the hash one at a time.

9

Place the skillet carefully in the preheated oven and bake until the white of the eggs are fully cooked. about 8 mins or so.

10

Plate the hash with an egg for each person and enjoy!

Notes

Feel free to use ham or any sort of meat you may prefer.

Instagram

  • The first juice is my infamous beet, pomegranate and cherry juice 🥤 If you are looking for a full gut cleanse, well baby this is it. Make absolutely no plans for the evening after drinking two glasses of this😂 .
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The second juice is spinach, apple and ginger, delicious is an understatement to this drink. Cheers to good health!
  • The level of cold it is outside simply makes no sense at all! I don’t get folks who believe in global warming, How Sway!?! How? .
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Ok, lemme stop ranting and talk about this pot of delicious ova here. Vegan Roasted Veggie Pasta! It was so simple just use a pasta made with no eggs, season, (I used one pack of  sazon to flavor up) and roast zucchini, butternut squash, grape tomatoes and onions on 425 for about 15 minutes. Cook pasta, drain, reserve some of the pasta water about half of it, add vegan butter (soy free kind) canned fire roasted tomatoes and one vegetable bouillon cube. This will be your sauce. Take about 3 tablespoons of the sauce, add 1 tablespoon of cornstarch, stir until combined and add back into the sauce (this is to thicken up the sauce). Add pasta back in, add roasted veggies stir add some oregano, salt and pepper to taste adjust seasoning if you need to, squeeze a lemon wedge to finish it off and boom 💥
  • Ginger, Fennel, Orange = Medicine. Slice the ginger thin, cut your oranges in segments, julienne your fennel and squeeze the leftover orange parts for the juices. And my friends you have created a tasty bowl of pure cold-flu fighting medicine.
  • This was two years ago today, thanks Facebook for the reminder. I’m excited to do a few of these this season and I absolutely love seeing the varieties that are made from my beloved hometown New Orleans 💚💜💛 Happy Kings Day!
  • Divine is an understatement of how delicious this salad was. Arugula has a mildly spicy taste, it’s also known as rocket in some countries. Whatever you choose to call it these tasty green leaves instantly elevates a salad. Not to mention sweet pomegranate seeds and blackberries add texture and natural sweetness. Oh! And the dressing! To live for! Swipe for the recipe🥗 .
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#veganfood #vegetarianrecipes #salads #prettyfood #bonitaapplecrumb #foodphotography #foodstyling #foodshot #tastemade #feedfeed #driscollsberries #berrytogether #pomegranate #arugalasalad #foodies #foodstagram
  • A yummy meatless Christmas dinner. Now who’s ready to eat a boat load of veggies, fruits, smoothies and green juices... Me! I’m going on a sugar detox soon (Saints of The Most High God, pray for me!)
  • Happy Birthday!! To one of my greatest creations🎈The cutest Christmas gift I’ve ever received ♥️ #happybirthday #decemberphotochallenge #decemberbaby #daughter #birthdaygirl #newyorkcity
  • Instead of adding croutons to your salad, add salad to your crouton. Genius! A simple spring mixed salad with sweet grape tomatoes on top of a buttery- toasted pecorino romano cheese crusted bread. Drizzle your salad with your fave vinaigrette, salt & pepper and enjoy 😉. Bonita, Bonita, Bonita...
  • Check out my story for this wonderful pasta dish! It’s was the bomb! I used @raoshomemade sweet eggplant sauce, so that saved me some cooking time. .
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The pasta shell is stuffed with a sweet Italian sausage-mushroom ricotta-mozzarella filling, on top of a herbed Panko crusted eggplant. Parmesan and basil topped off with more sauce, the family was pleased 😄 #nobsfood

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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