Red Meat Allergy Friendly Whole30 Smoky Paprika Pulled Pork Breakfast Hash
Total time1 hr
Prep time20 min
Cook time40 min
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Learn more →Ingredients
4 servings
For the pulled pork
- 1 lb pork shoulder or pork butt, cut into 2-inch chunksSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low. - 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 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
- ¼ tsp salt
For the eggs
- 4–8 large eggs
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, to taste (optional)
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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