Pork Hash with Eggs Recipe


Makes 4 servings | Gluten free (to make dairy free use coconut oil or ghee)

Step 1

6 small red potatoes

Step 2

3 Tbsp butter
1 small onion, chopped
2 medium zucchini, chopped
2 red bell pepper, chopped
8 oz. Instant Pot Citrus Pork, chopped
1 tsp. minced garlic
1 tsp. salt
½ tsp. ground black pepper
8 large eggs, poached or fried


  1. Place potatoes in a pot of salted water; bring to a boil over medium-high heat. Cook until potatoes are just barely tender when tested with the tip of a paring knife. Drain and allow to cool slightly before dicing.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, zucchini, red peppers, garlic, salt and pepper to the pan. Cook until vegetables are tender and any released liquid is evaporated. Add pork and potatoes; continue cooking until slightly browned in places.
  3. Serve about ¼ of the pork mixture topped with 2 eggs.


Tip: Eggs can also be cooked in the same pan as the hash. Either use an oven-safe skillet or transfer to a baking pan. Make 8 shallow wells and crack an egg in each. Bake at 375° F until egg whites are desired doneness.

Batch Cooking:
Here’s how it works. You make one huge batch of Citrus Pork Shoulder. When the pork shoulder is cooking, you prep for the other three meals:

Once the pork is done, you use it in those three meals immediately or store in the fridge or freezer for later in the week.

Click here for a printable PDF with the complete grocery list and all four recipes.

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