Welcome to the September 13, 2015 edition of Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week is apparently giant pork roast week! I actually got my giant pork roast on the grocery sales that ended earlier this week ($1.19/lb at ALDI) but this week the big pork roasts again start at about $1.19/lb at Butera and go up from there.
I told you a while back about my tried-and-true recipe for Slow Cooker Pork Carnitas, which I still recommend scratching up every time you get a giant pork roast on sale. The best part about carnitas in the Crock Pot, though, is the sheer amount of leftovers you get. This week’s recipe gives you one idea for what to do with some of your leftover pork carnitas (and carnitas do also freeze well if you run out of recipes, too).
I scratched this recipe up with stuff I had in my fridge, so it’s truly a leftovers mashup: Leftover carnitas, farm fresh eggs from our girls, leftover potatoes, a banana pepper from the garden. You could mix yours up with whatever leftovers you have handy — I could see mushrooms working well in here, or swap up the peppers, add in a layer of spinach, whatever strikes your fancy.
Carnitas Hash works well for any meal from breakfast to dinner, and makes such pretty little individual bowls that you could also serve it for brunch. Pretend you’ve worked for hours over a hot stove, when this easy meal actually only takes about 15 minutes from start to finish! The recipe as written serves two (or one very hungry person), but just multiply as necessary to feed a group.
Carnitas Hash for Two
Note: I used leftover cooked & diced Yukon Gold garlicky potatoes from a Dairy Free Lemon Garlic Roasted Chicken. If you don’t happen to have precooked potato leftovers on hand, you could instead microwave a potato or two until almost baked through, then dice up and pan fry with a little olive oil, garlic, rosemary, other spices of choice.
One small banana pepper (or substitute some green or red bell pepper), diced
One little piece of onion, diced
1 cup leftover cooked carnitas
1 cup leftover cooked diced potatoes (see note)
ground black pepper
sprig of fresh parsley (optional)
Saute pepper and onion in olive oil in a cast-iron skillet over medium-high heat until softened. Add carnitas and cook until you have those yummy crispy brown bits. Reduce heat to medium, add cooked potatoes, stir, and heat through. Meanwhile cook two sunny side up eggs in a separate pan and have them at the ready. Serve hash in individual bowls and top each with a single sunny side up egg. Garnish with fresh parsley and black pepper.
You can serve your hash with a nice piece of sourdough toast if desired, but Carnitas Hash is really a nice little self-contained meal all on its own. This recipe is also naturally gluten free & dairy free, so a great allergy friendly breakfast alternative.
Carnitas Hash is pretty, delicious, and pretty delicious! It made a hearty and satisfying one dish lunch, was a great way to incorporate leftovers from two different meals, and will definitely be in the rotation every time we have carnitas in future.
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Easy print version
- Olive oil
- One small banana pepper (or substitute some green or red bell pepper), diced
- One little piece of onion, diced
- 1 cup leftover cooked carnitas
- 1 cup leftover cooked diced potatoes (see note)
- Two eggs
- ground black pepper
- sprig of fresh parsley (optional)
- Saute pepper and onion in olive oil in a cast-iron skillet over medium-high heat until softened.
- Add carnitas and cook until you have those yummy crispy brown bits.
- Reduce heat to medium, add cooked potatoes, stir, and heat through.
- Meanwhile cook two sunny side up eggs in a separate pan and have them at the ready.
- Serve hash in individual bowls and top each with a single sunny side up egg.
- Garnish with fresh parsley and black pepper.