Tasty Pork Belly Hash

There’s something special about a good breakfast hash – especially when it features crispy pork belly. I’m not ashamed to admit that sometimes I plan dinner just so I can use the leftovers for breakfast the next day. And let me tell you, turning yesterday’s pork belly into a morning feast is one of my favorite kitchen moves.

This pork belly hash has become my go-to weekend breakfast when I want something a little more exciting than plain eggs and toast. It’s simple enough that I can make it before my first cup of coffee, but good enough that my family thinks I spent hours in the kitchen. The best part? You can prep most of it the night before, so morning cooking is quick and easy.

If you’re like me and believe that crispy potatoes and tender meat make any breakfast better, then this recipe is right up your alley. Trust me, once you try this hash, regular breakfast potatoes just won’t be the same.

What Kind of Pork Belly Should I Use?

For this hash recipe, you’ve got several options when it comes to pork belly. The recipe calls for leftover pork belly, which is perfect if you’ve got some already cooked from another meal – whether it was roasted, braised, or slow-cooked. If you don’t have leftover pork belly on hand, you can use fresh pork belly that’s been pre-cooked until tender, or even substitute with thick-cut bacon or chorizo as the recipe suggests. When buying fresh pork belly, look for a piece with an even mix of meat and fat, and make sure it’s been stored properly. Just remember that pre-cooking your pork belly until it’s tender is key – you want it to be easy to dice and crisp up nicely in your hash.

Options for Substitutions

This hash recipe is pretty forgiving and works well with several substitutions:

• Pork belly: While the recipe suggests bacon or chorizo as alternatives to pork belly, you can also use ham, pancetta, or even smoked turkey for a lighter option. Just keep in mind that bacon and pancetta are saltier, so you might want to adjust your seasoning.
• Potatoes: Any potato variety works here – russet, red, or Yukon gold. You could even swap half the potatoes with sweet potatoes for a different flavor. Just make sure they’re pre-cooked until tender.
• Olive oil: Feel free to use any cooking oil you have on hand. Butter also works great, or try duck fat for extra flavor if you’re feeling fancy.
• Chicken stock powder: You can use vegetable stock powder, bouillon cubes, or even regular stock instead of water. If using liquid stock, skip the additional water in the recipe.
• Thyme: Out of thyme? Rosemary or sage work well too. Even dried herbs are fine – just use about half the amount you’d use for fresh.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pork belly hash is getting those potatoes perfectly crispy – avoid stirring them too frequently as this prevents the formation of that golden-brown crust we’re looking for, instead let them sit undisturbed for 3-4 minutes on each side. A common mistake is overcrowding the pan with ingredients, which creates steam and leads to soggy potatoes – use a large skillet and cook in batches if needed to give everything enough space to crisp up. For the best flavor development, don’t rush the onions; let them cook slowly until they’re properly caramelized, which usually takes about 10-12 minutes. To prevent your hash from drying out, add the stock mixture gradually rather than all at once, and keep an eye on the heat – medium-high works best for achieving that perfect balance of crispy exterior and tender interior.

What to Serve With Pork Belly Hash?

This hearty hash is practically a complete meal on its own, but there are some great ways to round it out! A fried egg with a runny yolk on top is pretty much a must – the way the yolk mixes with the crispy potatoes and pork is just perfect. For some freshness, I like to serve a simple side salad with mixed greens and a light vinaigrette, or some quick-pickled red onions for a tangy contrast. If you’re serving this for brunch, add some fresh fruit on the side and maybe a slice of buttered sourdough toast to soak up all those tasty bits from the plate.

Storage Instructions

Keep Fresh: This tasty hash stays good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get better as they mingle together overnight, making it a perfect make-ahead breakfast or dinner option.

Warm Up: To bring back the crispy texture, heat your leftover hash in a skillet over medium heat for about 5-7 minutes. Add a small splash of oil if needed to help crisp up those potatoes again. The microwave works too, but you won’t get that nice crunch back.

Prep Ahead: Want to save time in the morning? Dice your potatoes and onions the night before and keep them in water in the fridge. Just remember to drain and pat them dry before cooking – this helps them get nice and crispy when you’re ready to make your hash.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 diced onion
• 2 sliced garlic cloves
• Black pepper, as you like
• 4 peeled and diced potatoes, cooked
• Thyme to your liking
• Leftover pork belly (or substitute with bacon or chorizo)
• 1 tablespoon chicken-flavored stock powder
• 1/2 cup water
• Bread rolls for serving

Step 1: Sauté Onion and Garlic

Begin by heating a medium frying pan over medium heat and add the extra virgin olive oil.

Once the oil is hot, add the diced onion and a sprinkle of thyme to the pan.

Sauté for about two minutes until the onions start to turn translucent.

Then, add the sliced garlic to the pan and season with freshly cracked black pepper.

Continue cooking until the garlic becomes fragrant.

Step 2: Prepare and Add Pork Belly

While the onion and garlic are cooking, remove the crackling from the pork belly if not already separated.

Slice the pork belly into lardons (small strips) and add them to the pan.

Sauté for a few minutes to render the fat and allow the flavors to mix together.

Step 3: Crisp Up the Potatoes

Next, add the cooked, peeled, and diced potatoes to the pan.

Cook them thoroughly, stirring occasionally, until they start to crisp and caramelize on the outside.

This step will add a delicious texture to your dish.

Step 4: Incorporate the Crackling

Roughly chop the pork crackling into small pieces.

Stir the chopped crackling into the mixture in the pan, allowing it to blend with the sautéed ingredients.

Step 5: Add Stock and Finish Cooking

Sprinkle the massel chicken-style stock powder over the mixture and pour in some water.

Stir everything together and cook until the liquid is absorbed, adding richness and depth to the dish.

Step 6: Serve and Enjoy

Once the dish is ready, garnish it with freshly chopped chives for a touch of freshness.

Serve alongside sliced bread rolls for a satisfying meal.

Enjoy your flavorful creation!