Fructose Free Whole30 Pulled Pork Breakfast Hash
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Learn more →Ingredients
4 servings
For the hash
- 2 tbsp avocado oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 red bell pepper, seeded and diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 2 cups pulled pork (cooked, no added sugar or sauce)
- ¼ cup chicken broth
- ¼ cup fresh chives, thinly sliced
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- hot sauce (optional)
Instructions
- 1
Heat 1 tbsp avocado oil in a large (12-inch) cast iron skillet over medium-high heat until shimmering. Add the diced sweet potatoes in a single layer, season with ½ tsp salt and ¼ tsp black pepper, and cook undisturbed for 4–5 minutes until the undersides are golden and beginning to crisp. Stir and continue cooking for another 4–5 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork and browned on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp avocado oil to the same skillet. Add the diced red bell pepper and cook, stirring occasionally, until softened and lightly charred at the edges, about 4–5 minutes. Add the minced garlic, smoked paprika, and cumin and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not burn.
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