BBQ Breakfast Hash
Leftover BBQ pulled into a cast-iron hash with eggs on top.
Pulled pork or brisket folded into crispy potato hash with eggs cracked on top. Leftover BBQ becomes a breakfast the crew votes for — extra sauce on the side.
553Cal
39gProtein
43gCarbs
24gFat
Ingredients
- 3.5 lb Yukon gold potatoes
- 14 large eggs
- 1 1/2 lb pulled pork or brisket
- 1/2 cup BBQ sauce
- 1 yellow onion
- 2 tbsp vegetable oil
- 1 cup shredded cheddar
Instructions
- Crisp the potatoes: Heat cast iron over medium-high with oil. Add potatoes in one layer; let them sit 4 minutes before tossing for crust. Season with salt and pepper.
- Warm the BBQ: Fold in onion and pulled pork with a splash of BBQ sauce. Heat through without drying the meat.
- Eggs on top: Make wells in the hash. Crack eggs in, cover until whites set. Finish with cheese if using.
- Serve with extra sauce: Serve straight from the skillet with extra BBQ sauce on the side for the crew.
Station workflow
- Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
- Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
- Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.
Cleanup
- While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
- Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.
Leftovers
- Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
- Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.
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