Pork Roll Breakfast Recipe

Cook pork roll

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter and let melt. Add the 8 pork roll slices in a single layer (work in two batches if needed). Fry 3–4 minutes per side until browned and edges are crisp. Transfer to a plate and keep warm.

Scrambled eggs

In a bowl, whisk 4 eggs with 2 tablespoons milk, 1/2 tsp salt, and 1/4 tsp black pepper until combined and slightly frothy. Wipe the skillet clean and return to medium-low heat. Add the remaining 1 tablespoon butter. Pour the egg mixture into the skillet and let sit briefly until edges begin to set (about 20–30 seconds). Gently push eggs from edges to center with a spatula, forming large soft curds. Remove from heat while slightly underdone (residual heat will finish cooking) and keep warm.

Assemble (optional cheese)

If using cheese, place a slice on four pork roll pieces while they are still hot so it melts slightly. For sandwiches, place pork roll (with cheese if using) on rolls or toast, then top with scrambled eggs and remaining pork roll slice if desired.

Par-cook potatoes: Put the diced potatoes into a medium pot and cover with cold water. Add a pinch of salt and bring to a boil. Boil 5 minutes until just tender but still holding shape. Drain well and let steam dry for 1–2 minutes.

Crisp potatoes and vegetables: While potatoes par-cook, heat a large cast-iron or heavy skillet over medium-high heat. Add 2 tablespoons olive oil. When oil shimmers, add the drained potatoes in a single layer. Let cook, undisturbed, 4–5 minutes to brown the underside, then stir. Add the chopped onion and diced green pepper and continue to cook, stirring every 2–3 minutes, until potatoes are golden and vegetables are softened, about 8–10 more minutes. Sprinkle 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper evenly over the potatoes; toss to coat and cook another 1–2 minutes.

Finish and garnish: Taste and adjust seasoning. Sprinkle 1 tablespoon chopped fresh parsley over the potatoes before serving.

Plate: Divide the potato hash among 4 plates. Arrange two pork roll slices and a portion of scrambled eggs per plate (or assemble sandwiches as described). Add a cheese-melted pork roll on top or inside sandwiches, if using.

Serve: Offer rolls or toast, hot sauce or ketchup to taste. Serve immediately so pork roll stays crisp and eggs are warm.