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.
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.
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.
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Pork-Belly Brunch Hash SkilletPrint Recipe
- 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.
Pre-heat oven to 400 degrees
Heat duck fat in a large skillet over medium heat and cook potato's, stirring occasionally, until tender, about 8-10 minutes.
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.
Add the Pork belly, ( or tofu if non-meat eater), stirring often. until pork belly is cooked all the way through.
If ingredients began to stick add a bit of water to loosen things up.
Add salt, pepper and paprika.
combine well, and taste to see if you need more salt or pepper.
Crack eggs gently over the hash one at a time.
Place the skillet carefully in the preheated oven and bake until the white of the eggs are fully cooked. about 8 mins or so.
Plate the hash with an egg for each person and enjoy!
Feel free to use ham or any sort of meat you may prefer.