Pork Carnitas Hash Recipe
Apr 11 2026
•
1h 45m
•
Serves 4
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Recipe information
Make Pork Carnitas Hash in just 1h 45m. yukon potatoes, red peppers, onions, poached eggs, soft poached eggs, spinach, hollandaise, crispy brunch potatoes
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Ingredients
Carnitas
Crispy Brunch Potatoes & Vegetables
Hollandaise
Eggs & Garnish
Carnitas
1. Season and sear
Pat pork cubes dry with paper towels. Toss with kosher salt, black pepper, ground cumin and dried oregano. Heat 2 tbs vegetable oil in a Dutch oven or heavy pot over medium-high heat until shimmering. Add pork in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. Transfer browned pork to a plate.
2. Braise
Lower heat to medium. Add minced garlic to the pot and sauté 30 seconds until fragrant. Pour in orange juice, lime juice and deglaze, scraping browned bits. Return pork to the pot, add bay leaf and chicken stock. Bring to a simmer, then reduce heat to low, cover and braise gently until fork-tender, about 1 to 1¼ hours. Check once and add a splash of stock if liquid reduces too much.
3. Crisp the carnitas (optional but recommended)
When pork is tender, remove from braising liquid and shred or chop into bite-sized pieces. Reserve a few tablespoons of braising liquid. Heat a large nonstick skillet or cast-iron over medium-high and add 1 tbs oil. Add shredded pork and spread into an even layer. Let it sit without stirring 3–4 minutes to develop crisp edges, then stir and cook another 2–4 minutes until some pieces are caramelized. If dry, splash reserved braising liquid for moisture.
Crispy Brunch Potatoes & Vegetables
4. Par-cook potatoes
Place diced yukon potatoes in a pot, cover with cold salted water, bring to a boil and simmer until just tender when pierced with a knife, about 6–8 minutes. Drain well and let steam-dry in the colander for 2–3 minutes to remove surface moisture.
5. Crisp potatoes
Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the par-cooked potatoes in a single layer, season with 3/4 tsp salt, 1/4 tsp black pepper and smoked paprika. Cook undisturbed 4–5 minutes to brown, then toss and continue cooking another 5–6 minutes until golden-crisp on most surfaces. Transfer potatoes to a plate.
6. Sauté peppers and onions
In the same skillet add remaining 1 tbs olive oil and 1 tbs butter. Add diced red pepper and onion, season with a pinch of salt, and sauté over medium heat 6–8 minutes until softened and edges caramelized.
7. Combine into hash
Return crispy potatoes to the skillet with the peppers and onions, stir to combine. Add the crisped carnitas pieces (about all or the amount desired) and toss. Taste and adjust seasoning with remaining salt and pepper. Fold in baby spinach and cook just until wilted, 1–2 minutes. Keep warm on low while poaching eggs and finishing hollandaise.
Hollandaise
8. prepare a double boiler
Bring a small pot of water to a gentle simmer and set a heatproof bowl over (water should not touch the bowl).
9. Emulsify
Whisk the 3 egg yolks and lemon juice together in the bowl until slightly thickened. Place bowl over barely simmering water and whisk continuously until yolks are warm and slightly thickened, about 1–2 minutes.
10. Finish sauce
Very slowly drizzle in the hot melted butter in a steady thin stream while whisking vigorously to create an emulsion. If sauce becomes too thick, whisk in 1 tsp warm water at a time to reach a smooth pourable consistency. Remove from heat and season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm (not hot) until serving.
Eggs & Assembly
11. Poach eggs
Bring a wide shallow pot of water to a gentle simmer and add 1 tbs white vinegar. Create a gentle whirlpool with a spoon and crack one egg into a small cup, then gently slide into the center of the vortex. Poach 3–3½ minutes for a soft runny yolk. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs (poach 2 at a time if pot allows). Keep warm by briefly immersing in warm water until ready to plate.
12. Plate the hash
Divide the carnitas hash evenly between 4 plates (about a generous cup per serving). Make a small well in the center of each portion and place a poached egg on top.
13. Finish and garnish
Ladle 1–2 tbs hollandaise over each egg and sprinkle with chopped cilantro/parsley and optional crumbled cotija. Serve with lime wedges on the side to squeeze over the hash.
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