I have a sort of superpower with re-purposing leftovers. My boyfriend is famous for this dish, and together we created a compliant version, like we do with many of our favorites. Like me, he cooks using a handful here and a touch and feel there. It’s taken a little time to get this recipe ready to share because we make it a little different each time. It’s a bit of an improv, so feel free to add your own cooking intuition as well. It is absolutely delicious. Enjoy!Print
- 4 cups Idaho Russets, as big as you can get
- 2–½ cups leftover Pork Roast
- 4 Tbsp olive oil
- 1 onion, diced
- Kosher salt and freshly cracked black pepper
- Eggs (optional)
- Bake russet potatoes until they’re almost done, about 45 minutes. Don’t overcook. Remove and let totally cool. Then peel off the skins and shred.
- Reheat the pork in a pan to get its oil uncoagulated.
- In a separate large non-stick pan, add the olive oil and get it warm, not hot. Then add in layers first the potatoes, then the onions, then the warm pork. Let cook for about 20 minutes, checking halfway through to make sure the bottom layer of potatoes is crispy.
- Top with fried eggs or place a plate on top of the pan and flip over. Serve.
Keywords: leftover breakfast, pork breakfast, pork and eggs