Last updated on February 25th, 2019.
An absolutely delicious one-skillet Sweet Potato Pulled Pork Hash recipe using leftover pulled pork. Add an egg on top to make this a complete meal. Naturally gluten free. Try it for dinner this week!
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If you’ve been following this blog for a while, you know that I am all about leftovers. Not boring old soggy leftovers, but all about reinventing leftovers into delicious fresh meals that are even better than the original dish. As much as I love cooking, I don’t love to cook elaborate meals every day, especially when I am tired. So if I can make one ingredient or one recipe work for 2-3 different dinner recipes, I will make it happen.
Whenever we make pulled pork I always make at least double the amount that we want to eat. I make an amount that looks like it’s impossible for two people to finish. But we haven’t failed once. Pulled pork is just so versatile and tasty that it makes any dish amazing, it’s pretty much guaranteed. Our pulled pork game plan is usually something like this:
- Day 1: pulled pork sandwiches with cole slaw
- Day 2: reheated pulled pork with extra BBQ sauce added with brown rice and sauteed veggies
- Day 3: sweet potato pulled pork hash, or pulled pork tacos
And if things don’t go as planned, pulled pork freezes really well and can be used in a recipe like this one later.
So with that in mind, I really encourage you to make extra pulled pork and use the leftovers for this Sweet Potato Pulled Pork Hash. The sweet potatoes and the slightly spicy pulled pork blend together in a beautiful flavor harmony in your mouth, and the angels sing with you take your first bite. Yes, it is THAT GOOD. And topped with a runny egg? Oh. My. God.
What kind of pulled pork to use for this recipe:
Any kind of pulled pork will work in this recipe. Seriously. It can be dry-rubbed with a spice mixture, or smothered in barbecue sauce. It can be spicy or it can be sweet. It can be cooked in the Instant Pot or the Slow Cooker. It can be leftover roast pork that has been shredded into small pieces, with or without barbecue sauce mixed in. Use your favorite pulled pork recipe and just double it to make sure you have leftovers.
You’ll need about 2 cups of pulled pork for this recipe, but it doesn’t have to be exact. There is no wrong way to make this hash.
A few tips on serving this pulled pork and sweet potato recipe:
- Definitely don’t skip the egg on top! It takes just a few extra minutes to pop the skillet into the oven and bake the eggs, but makes the meal so much more tasty and complete. Toast a few baguette slices for dipping into the egg yolk.
- Sweet potatoes and pork are pretty filling that you might not even need to cook a separate side dish to serve with this recipe. Serve this sweet potato hash with an easy side salad and a light vinaigrette dressing, such as this Basil Lime Vinaigrette, or this Cilantro Lime Dressing. Both of these light dressings have limes because sweet potatoes and limes are BFFs.
- If you’re planning on saving half of this dish for another day, then I would recommend only baking as many eggs as you will eat in one sitting. Otherwise the baked egg will overcook when you are reheating the hash the next day. Besides, you really don’t want to keep a half-cooked egg overnight. An easy way to do this is to carefully scoop out half the sweet potato hash mixture into a heat-proof storage container (I love these glass pyrex ones!!), and then carefully crack the eggs onto the potatoes in the skillet and bake. Another option is to fry a couple of sunny side up eggs in a separate pan and just serve them over the sweet potato hash on your plate.
Did you enjoy this recipe? Let me know with a comment and a star rating below! And don’t forget to save it for later on Pinterest:
Sweet Potato Pulled Pork Hash
- 2 lbs sweet potatoes (3 large)
- 1 red onion
- 2-3 tablespoons olive oil
- 2 cups leftover pulled pork
- 4 eggs
- Salt & pepper to taste
- Optional: Chopped cilantro, parsley, or scallions for garnish, or a drizzle of sriracha
- Preheat oven to 425F.
- Dice the sweet potatoes into small, even, bite sized pieces. The smaller the pieces, the faster they will cook. Slice the red onion into half moons.
- Add the olive oil to a large cast iron skillet (or another oven-safe skillet) over medium heat. Add the sweet potatoes and stir to coat in the olive oil mixture.
- Cook the sweet potatoes over medium heat for 10 minutes or until the potatoes are halfway cooked, stirring every few minutes. Watch the heat level - turn the heat down if the sweet potatoes start to burn.
- Add the red onion, stir well, and cook for 5 minutes. Season to taste with salt and pepper, to taste. Go easy on the salt if your pulled pork is very salty.
- Add the pulled pork, stir, and cook for 2-3 minutes until heated through.
- Make 4 small holes/indentations in the potato mixture and carefully crack an egg into each spot. Season with more salt and freshly ground pepper, if you want. Carefully transfer the pan to a pre-heated oven and cook for 5-7 minutes, or until the egg is at the desired done-ness. Remove from heat and garnish with fresh herbs or a drizzle of sriracha.