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

  • Happy yummy Saturday folks🥗
  • If ever you visit Beacon NY, you gotta stop by Beacon Falls Cafe for some of thee best fried calamari ever!
  • It’s my youngest birthday today🎈🎂 He was then 4 years old on this picture, now he’s 6! The time seems to just move so swiftly. But we’re about turn up in class with the best cupcakes ever! For the best birthday boy ever! Happy Birthday Vincent!! 🎈
  • BKT sandwich 🥪 Bacon, Kale, Tomato. Every sandwich is made better on a Brioche bun am I on point? Or should I say everything is made better with bacon! And for the love of this beautiful sandwich, turkey cannot be bacon 🥓.
  • I’m the only one in my household that loves! Tomatoes 🍅 If you’re a tomato lover like me a delicious treat for your tomatoes is to sprinkle with creole seasoning, cracked black pepper, some red pepper flakes and drizzle with olive oil. Taste so good on a sandwich the next day🍅
  • I called this my Green Queen Platter, cause of obvious reason🍃. I love when green vegetables stay green and crisp and one of the best ways to achieve that is through steaming them. .
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These greens were seasoned to the garden gawds, don’t let the modest look fool you. A great way to wake up your veggies is using fresh herbs. A little oil or butter and pickapeppa, which is a Jamaican condiment that adds so much flavor to veggies. Also Sambal is a terrific way to add some kick into your veggies. And another thing when eating so many veggies in one day I never feel guilty about dessert😉.
  • #tbt to these pot of beans! I put my heart, soul and foot in these thangs. I thought, I would have some left over to put in the freezer. But the way they tore this pot up it didn’t go past Tuesday😂. You can check out my recipe in my highlights♥️ I’ll have a more detailed recipe soon.
  • Red Beans & Rice Monday is a tradition in New Orleans that has carried on I’m sure for centuries. I can remember my mom soaking her beans overnight, cooking them as I got ready for school. .
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By the end of the school day I would walk home and smell red beans & rice cooking from up the block! Every kitchen on the block and around the corner were on one accord it seems, cooking the same traditional meal on a Monday. .
.

The beautiful thing about New Orleans is the smell of the food in the air, particularly in the hood. Not sure what it’s smelling like these days with all the gentrification, but I know a house that’ll always have that nostalgic smell of good New Orleans food. That will catch your nose from blocks away... Mrs. Wilhemena House on Lapeyrouse St. the heart of the 7th ward. This is my Momma’s recipe and good God if you’ve ever had her beans you already know! Watch how I prepared it on my #instastory.
  • My mind is already on Thanksgiving! I made these golden rum sweet potatoes last year and oh my!They were good. These particular yams were straight from New Orleans and I only seem to find them around the holiday season. There’s a hint of golden rum well, more than a hint 😉 and a rich brown sugar butter sauce that compliments these potatoes so well. Recipe coming soon 🍠 #tbt #theeverygirl #foody #soulfood

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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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