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

  • My heart was saying lattice, but my mind said double crust. I went with my mind for a change and wish I would have chose my heart ♥️ However, after I baked it and had  a slice 🤦🏽‍♀️ it don’t even matter it’s good! . .
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  • 36 hour turkey bath = Juicy, flavorful, and tender to the bone turkey. For my brine I used Homemade vegetable stock, water, Hawaiian Chile sea salt, Aleppo pepper, sugar, sweet peppers, and 3 types of Chile’s, cilantro, onion, thyme and pink peppercorns. Submerge turkey into the brine, cover and fridge for a day or two. .
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  • Get ready for thanksgiving and prepare this vegan/vegetarian version of Collard Greens, we call it our Caribbean Collard Greens. This recipe is slap your 1st Cousin and her mother good! Love you Tara and Myra😂👋🏽👋🏽 Visit WeBuyBlack.com for this recipe and shop your favorite products for everyone by us. Clickable link in the bio. .
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  • It’s cold and the gumbo is hot! Truly gumbo season is all year long in my book, but there’s something about 30 degree weather and gumbo that makes it taste even better 🍛 I will be sharing this recipe soon, gumbo is totally worth the work. .
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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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