Breakfast Hash with Al Pastor Pork and Crispy Potatoes
This bold and satisfying Breakfast Hash with Al Pastor Pork and Crispy Potatoes combines smoky chile-marinated pork with golden, crackling potatoes, caramelized pineapple, and fresh toppings for a truly unforgettable morning meal.Ready in about 35 minutes, it is the perfect centerpiece for a weekend breakfast or lazy brunch that feels anything but ordinary.
Equipment
- Large cast iron skillet
- Medium saucepan
- Cutting board and sharp knife
- Colander
- Lid for skillet
Ingredients
- 1.5 lbs al pastor marinated pork shoulder patted dry, cut into 1/2-inch pieces
- 1.5 lbs Yukon Gold potatoes cut into 1/2-inch cubes
- 1 medium white onion diced
- 4 cloves garlic minced
- 1 large poblano pepper seeded and diced
- 1/2 cup fresh pineapple diced into small chunks
- 3 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 4 large eggs optional, for topping
- 1/4 cup fresh cilantro roughly chopped, for serving
- 2 whole lime cut into wedges, for serving
- 1/4 cup sour cream or Mexican crema for serving
Instructions
- Bring a medium saucepan of well-salted water to a boil. Add the diced Yukon Gold potatoes and cook for 6 to 8 minutes until just barely fork-tender. Drain in a colander and spread on a clean towel or baking sheet to steam-dry for at least 5 minutes.
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the dried potato cubes in a single layer, working in batches if needed to avoid crowding. Cook undisturbed for 4 to 5 minutes until a deep golden crust forms on the bottom, then flip and sear for another 3 to 4 minutes. Remove the potatoes and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced white onion and poblano pepper to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until softened and lightly caramelized at the edges. Add the minced garlic and cook for 60 seconds more until fragrant.
- Push the aromatics to one side of the skillet. Add the al pastor pork pieces to the cleared space and let them cook undisturbed for 2 to 3 minutes to develop a good caramelized sear. Break up the meat and stir it together with the onion mixture. Season with smoked paprika, cumin, salt, and black pepper.
- Add the diced fresh pineapple to the skillet and stir to combine. Cook for 2 minutes, allowing the pineapple to caramelize slightly and release its juices into the pan, which will create a flavorful glaze on the pork and vegetables.
- Return the crispy potatoes to the skillet and gently toss everything together to combine. Let the hash cook over medium heat for 2 to 3 more minutes, stirring once or twice, so the potatoes absorb the pan drippings and all the flavors meld together.
- If adding eggs, use a spoon to create 4 small wells in the hash. Crack one egg into each well, then cover the skillet with a lid. Cook for 3 to 4 minutes for runny yolks or 5 to 6 minutes for fully set yolks.
- Remove the skillet from heat. Scatter generously with fresh chopped cilantro and serve immediately straight from the pan with lime wedges and sour cream or Mexican crema on the side.
Notes
For the crispiest potatoes, do not skip the parboil step and make sure the potatoes are fully dry before they go into the hot oil. Pat the marinated pork dry with paper towels before searing to encourage browning rather than steaming. Leftovers store well in an airtight container in the refrigerator for up to 4 days and can be frozen (without eggs) for up to 2 months. Reheat in a skillet with a little oil for best texture. Store-bought al pastor from a taqueria works beautifully as a shortcut.