Mold Detox Friendly Whole30 Smoky Paprika Pulled Pork Breakfast Hash

Total time1 hr

Prep time20 min

Cook time40 min

4.8

(3)

Mold Detox Friendly Whole30 Smoky Paprika Pulled Pork Breakfast Hash

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Ingredients

4 servings

For the pulled pork

1 lb pork shoulder or pork butt, cut into 2-inch chunks
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
¼ tsp cayenne pepper
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
½ cup chicken broth

For the hash

2 tbsp olive oil, divided
1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
1 medium red bell pepper, seeded and diced
1 medium yellow onion, diced
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
¼ tsp salt

For the eggs

4–8 large eggs
1 tbsp olive oil
salt and pepper, to taste
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
hot sauce, to taste (optional)
Can be omitted
hot sauce

Instructions

1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper. Toss the pork chunks with the spice mixture until evenly coated.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork in a single layer and sear, undisturbed, for 3–4 minutes until deeply browned on the underside, then turn and sear the other side for 2–3 minutes.

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