Transform your BBQ leftovers into a delicious and hearty hash. This recipe combines pulled pork, shredded chicken, brisket, and roasted vegetables with crispy potatoes, creating a flavorful and satisfying dish. Top it with eggs for an extra protein boost!
Ingredients: 2 cups leftover BBQ pulled pork. 1 cup leftover BBQ chicken, shredded. 1 cup leftover BBQ brisket, chopped. 1 cup leftover roasted vegetables. 4 cups cooked potatoes, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 4 eggs optional, for serving. Fresh parsley for garnish.
Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put potato slices in the pan and cook them until they are golden brown and crispy. Add the pulled pork, chicken, and brisket that you have left over. Combine well. Stir the roasted vegetables that were left over into the skillet. Add salt, pepper, smoked paprika, and cayenne pepper to the hash to make it taste better. Make it taste good. You can make wells in the hash and crack eggs into them if you want to. Put the lid on the pan and cook the eggs until they're done the way you like them. Add fresh parsley on top and serve hot. Have fun with your hash from the BBQ!
Prep Time: 15 minutes
Cook Time: 20 minutes
Stald Maglebo
