prep time: 5 minutes (not including time to make pulled pork)
cook time: 15 minutes
yield: 4 servings
INGREDIENTS
- 1 tablespoon ghee or unsalted butter (or coconut oil if dairy-free)
- ½ cup chopped red onions
- 1½ cups shredded red or green cabbage
- 2 cups leftover BBQ Pulled Pork (here), plus sauce from the slow cooker
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 4 large eggs (omit for egg-free)
- Melted ghee, for serving
- Chopped fresh cilantro or parsley, for garnish
- Finely diced red onions, for garnish
PREPARATION
- Melt the ghee in a skillet over medium heat. Add the onions and cook, stirring, until slightly softened, about 2 minutes. Add the cabbage and continue to cook for 5 minutes or until the cabbage is very soft.
- Add the pulled pork to the skillet and stir well to combine. Make 4 wells in the hash and crack an egg into each well. Season with the salt, black pepper, and cayenne pepper, if using.
- Cover and cook for 3 minutes or until the egg whites are cooked but the yolks are still soft.
- Drizzle with extra BBQ sauce and melted ghee and garnish with cilantro or parsley and diced red onions.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
