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  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us

Recipes BBQ Inspired pork barbecue hash and eggs
pork barbecue hash and eggs

pork barbecue hash and eggs

Difficulty Rating: difficulty rating

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serving size: 4
prep time: 5 minutes
cook time: 25 minutes
cut: shoulder
method: stovetop

It’s never too early for barbecue — this hearty breakfast incorporates pork, fresh veggies, eggs and bold BBQ flavors to kickstart your day.

Ingredients

2 cups of Pulled Chairman’s Reserve® Pork shoulder or chopped pork barbecue
2 cups diced gold potatoes
½ cup diced yellow onions
½ cup diced green bell pepper
⅛ cup minced jalapeño
1 cup + 6 tablespoons vegetable oil
Cool Smoke BBQ Rub or your favorite barbecue rub
4 to 8 large eggs prepared sunny side up
Hot sauce to taste

pork barbecue hash and eggs

Directions

  1. Blanch diced potatoes until tender in a pot of salted water, strain into colander and chill.
  2. In a large cast-iron skillet, heat 4 tablespoons of vegetable oil over medium heat and sauté onion, green pepper and jalapeno until onion is slightly translucent. Stir mixture frequently with wooden spoon.
  3. Remove onions and peppers from skillet and reserve.
  4. Clean skillet for next step.
  5. Take cleaned cast-iron skillet, add 1 cup vegetable oil, heat to 325ºF. Use thermometer to temp oil.
  6. Add diced cooked potatoes and shallow fry, until crispy.
  7. Remove potatoes with a slotted spoon and place on a paper towel lined baking tray.
  8. Season with Cool Smoke BBQ Rub while the potatoes are still hot.
  9. Discard vegetable oil, wipe skillet clean.
  10. Return cast-iron skillet to burner at medium-high heat. Add 2 tablespoons of vegetable oil to heat.
  11. When oil is hot, add pork barbecue, onions, peppers and potatoes. Sauté until hot, stirring frequently. Season with Cool Smoke BBQ Rub.
  12. Serve pork hash with sunny side eggs on top and a drizzle of hot sauce or BBQ sauce if preferred.

Recipe courtesy of pitmaster Tuffy Stone.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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