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BBQ Pulled Pork Hash

20

30

Apple

Make breakfast legendary with leftover veggies, pulled pork, farm eggs, and a shot of hot sauce.

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  • Olive oil

  • 1/2 Cup carrots, diced 1/2-inch-pieces

  • 1/2 Cup beets, diced 1/2-inch-pieces

  • 1/2 Cup new potatoes, diced 1/2-inch-pieces

  • Salt

  • Pepper

  • 1/2 Cup asparagus, sliced 1-inch-pieces

  • Cooked pulled pork

  • 3 eggs

  • Hot sauce, as needed, for serving

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Preheat a cast iron pan over medium-high heat.
  • 3

    Add a tablespoon of olive oil to the pan, then add the carrots, new potatoes, and beets. Season with salt, and pepper, to taste and sauté stirring every few minutes until the vegetables are cooked through, 8-10 minutes.
    • As Needed Olive oil

    • 1/2 Cup carrots, diced 1/2-inch-pieces

    • 1/2 Cup beets, diced 1/2-inch-pieces

    • 1/2 Cup new potatoes, diced 1/2-inch-pieces

    • As Needed Salt

    • As Needed Pepper

  • 4

    Add the asparagus and cook an additional 2 minutes. Add a layer of pulled pork over vegetables. Crack 3 eggs over the hash, being careful not to break the yolks.
    • 1/2 Cup asparagus, sliced 1-inch-pieces

    • As Needed Cooked pulled pork

    • 3 eggs

  • 5

    Place the cast iron pan directly on the grill grates. Close the lid and and cook until the eggs are just set, 10 minutes.

    375 ˚F

  • 6

    Remove the hash from the grill and serve immediately with your favorite hot sauce. Enjoy!
    • Hot sauce, as needed, for serving

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