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

1. 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.
2. 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.
3. Cover and cook for 3 minutes or until the egg whites are cooked but the yolks are still soft.
4. Drizzle with extra BBQ sauce and melted ghee and garnish with cilantro or parsley and diced red onions.
5. 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.