Hash Recipe

Name: CJ's BBQ 2 Gos Hash Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked smoked pork butt, chopped; 1 cups cooked pulled pork (finely shredded); 3 cups cooked smashed or diced roasted potatoes; 1 cup yellow onion, medium, diced; 0.5 cup red bell pepper, diced; 4 tbsp scallions/green onions, sliced (white + green parts); 2 tsp garlic, minced; 2 tbsp vegetable oil or rendered pork fat; 1 tbsp unsalted butter; 1 tsp smoked paprika; 0.5 tsp ground black pepper; 1 tsp kosher salt; 1 tsp hot sauce (optional); 1 tsp apple cider vinegar; 1 tsp light brown sugar (optional, balances vinegar); 1 tbsp fresh parsley, chopped; 2 each fried or soft-poached eggs; 2 tbsp pickled jalapeños or pickles, sliced

Inspired by CJ's BBQ 2 Go

Time35m

Serves4

Some of the pork butts are used to make hash, which sells out quickly.

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Ingredients

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Hash Base

2 cups cooked smoked pork butt, chopped

1 cups cooked pulled pork (finely shredded)

3 cups cooked smashed or diced roasted potatoes

1 cup yellow onion, medium, diced

1/2 cup red bell pepper, diced

4 tbsp scallions/green onions, sliced (white + green parts)

2 tsp Garlic, minced

Seasoning & Sauce

2 tbsp vegetable oil or rendered pork fat

1 tbsp Unsalted butter

1 tsp Smoked paprika

1/2 tsp ground black pepper

1 tsp kosher salt

1 tsp hot sauce (optional)

1 tsp Apple cider vinegar

1 tsp light brown sugar (optional, balances vinegar)

Finishing (optional)

1 tbsp Fresh parsley, chopped

2 each fried or soft-poached eggs

2 tbsp pickled jalapeños or pickles, sliced

Method

Prep

Chop the cooked smoked pork butt into small, roughly 1/4–1/2-inch pieces. Finely shred the pulled pork if using both. Dice the roasted or boiled potatoes into 1/2-inch cubes (or smash roughly if using already smashed potatoes). Dice the onion and red bell pepper, slice the scallions, and mince the garlic.

Cook Hash

Heat fat and sweat aromatics

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add the vegetable oil or rendered pork fat and the butter. Once shimmering, add the diced onion and red bell pepper. Cook, stirring occasionally, until the onion is translucent and just beginning to brown, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Add potatoes and sear

Add the diced or smashed potatoes to the pan, spreading into an even layer. Let them sear without stirring for 2–3 minutes to develop a crust, then stir and let them sear another 2–3 minutes. The goal is a mix of crispy browned bits and tender interior.

Add pork and season

Push the potato mixture to one side of the pan and add the chopped smoked pork and shredded pulled pork. Sprinkle the smoked paprika, kosher salt, and black pepper evenly over the meat and potatoes. Stir to combine, breaking up any large pieces. Continue to cook, pressing occasionally with a spatula to get additional crisp edges, for 4–6 minutes until the pork is heated through and some bits are nicely caramelized.

Finish flavors

Stir in the apple cider vinegar, brown sugar (if using), and hot sauce (if using). Taste and adjust seasoning with more salt or pepper if needed. Fold in the sliced scallions and cook 1 minute to marry flavors.

Serve

Portion the hash into 4 servings. Top each portion with an optional fried or soft-poached egg and garnish with chopped fresh parsley and pickled jalapeños or pickles if desired. Serve hot.