Green Chile Pork Hash Recipe

Cook bacon

In a large heavy skillet (cast-iron preferred) over medium heat, add the bacon slices. Cook until crispy, 8–10 minutes, flipping occasionally. Remove bacon to a paper-towel-lined plate, leaving rendered fat in the pan. Reserve bacon for topping and keep about 1–2 tablespoons of the fat in the skillet; drain excess.

Brown pork

Pat pork shoulder cubes dry and season with 1 tsp salt and 1 tsp pepper. Increase heat to medium-high. Add 1 tablespoon olive oil to the skillet if needed (or use reserved bacon fat). Add pork in a single layer and brown on all sides, about 4–6 minutes total. Work in batches if necessary to avoid crowding. Remove browned pork to a plate.

Caramelize onions

Reduce heat to medium. Add 1 tablespoon olive oil to the skillet if it is dry. Add the thinly sliced onion and a pinch of salt. Cook, stirring every few minutes, until deep golden brown and caramelized, 18–22 minutes. If onions stick, add a tablespoon of water to deglaze and scrape up browned bits.

Cook potatoes

While onions cook (or before starting the recipe), par-cook the potato cubes: put potatoes in a pot of salted water, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain well and let steam dry for a minute.

Combine vegetables

When onions are caramelized, push them to the edge of the skillet. Increase heat to medium-high. Add the par-cooked potato cubes to the center of the pan with a drizzle of oil if needed. Let potatoes sit without moving for 3–4 minutes to form a crust, then toss and repeat until most surfaces are golden, about 8–10 minutes total. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Return the browned pork to the skillet with the potatoes and onions. Stir in the roasted green chiles (3 tbs), smoked paprika (1 tsp), ground cumin (1 tsp) and optional chipotle (1 tsp). Taste and adjust seasoning with additional salt and pepper if needed. Cook together for 3–4 minutes so flavors meld and pork finishes cooking through (internal temp should be 145°F/63°C for pork).

Crumble or chop the reserved bacon and stir most of it into the hash, reserving a little for garnish.

Melt cheese

Scatter the grated sharp cheddar (1 cup) evenly over the hot hash. Reduce heat to low, cover the skillet for 1–2 minutes until cheese softens and melts.

Optional fried/poached eggs

If using eggs, clear small pockets in the hash and crack eggs on top. Cover and cook on low until whites are set and yolks reach desired doneness, 4–6 minutes for medium. Alternately, fry eggs separately in another skillet and place on top.

Garnish & serve

Turn off the heat. Sprinkle chopped cilantro and reserved bacon over the hash. Serve with lime wedges on the side to squeeze over each portion.