Ready for flavor? This easy, hearty, and packed with flavor Pulled Pork & Sweet Potato Hash is a one-skillet meal that’s perfect for any meal of the day! It’s a popular breakfast hash in my house and a great way to use leftover pulled pork. Add a few eggs, and voila, brunch is ready!

I love the sweetness in this dish, and it has a spicy kick that ties it all together. Sweet potatoes and pulled pork are a perfect combination, and you can add as little or as much as you like to kick it up a few notches.
This hash has a splash of cream added at the end, which adds a touch of richness and creaminess to the dish. The cream mostly evaporates but adds moisture to the dish. The end result is meaty, hearty, and oh-so-good! All that’s left to do is add a few eggs, and voila, your meal is ready!

Ingredients
- Cooking oil – Olive oil or any other cooking oil will be fine.
- Sweet potatoes – Peel them and cut them into 1/2-inch dice. Any larger and they’ll take too long to cook. Too small, and they could get mushy.
- Salted butter – I cook with salted butter but you could use unsalted and just season at the end.
- Red onion – I like red onion in this dish for the hint of sweetness, but you could use shallots or even sweet onoin.
- Garlic – Use fresh garlic, not jarlic.
- Fresh thyme – Or ¼ teaspoon dried thyme.
- Chipotle powder – A pinch makes it perfect! You can add more or less to suit your preference. It’s spicy, so be careful!
- Green bell pepper – Seeded and diced. Add it at the end of the cooking time so it keeps some crunch.
- Pulled pork – This is a great use of leftover pulled pork, but you could also use leftover roast pork or even pork chops (without the bone.)
- Heavy cream – It doesn’t take much, and you can always omit this.
- Large eggs – Would it be brunch without eggs? Serve them scrambled on the side or add them to the hash for the last few minutes of the cooking time.
- Chives – For garnish.
- Salt and pepper – To taste.

How To Make Sweet Potato Hash with Pulled Pork
- Heat the cooking oil in a large skillet over medium heat. Add the diced sweet potatoes and lower the heat to medium-low. Stir frequently and cook for about 8 minutes until the potatoes begin to soften. Watch the heat so that the potatoes don’t burn.
- Season the sweet potatoes with salt and pepper. Add the butter, onion, and garlic to the skillet. Stir occasionally and cook for about 2 minutes until the onion softens.
- Mix in the thyme, chipotle powder, bell pepper, and pulled pork. Cook for 3–4 minutes, stirring occasionally, until the pork is warmed through and the ingredients are well combined.
- Pour in the heavy cream and let it simmer for 1 minute. Adjust the seasoning by adding more salt and pepper, if needed.
- Use a spatula to make 4 shallow wells in the hash. Crack an egg into each well, season with salt and pepper, and cover the skillet. Cook on medium-low heat until the egg whites are set, but the yolks remain soft.
- Garnish with chopped chives and serve warm.
Step-By-Step Process






Chef Jenn’s Tips
- Cut the sweet potatoes into uniform pieces to ensure even cooking.
- If you add eggs, cook eggs slowly over low heat to keep the yolks runny.
- Add extra vegetables like zucchini or mushrooms to make the hash heartier.
Brunch/Breakfast Dishes
Make It A Meal
You don’t need much with this meaty meal to make it a feast. For breakfast or brunch, I love including a side of fruit or even just a glass of juice. For lunch or dinner, a side salad will add some leafy greens without stealing the show.

Storage
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat, adding a small amount of cream or water if needed. Always cook eggs fresh for the best texture.

Sweet Potato Hash with Pulled Pork
Ingredients
- 2 tablespoons cooking oil
- 2 pounds sweet potatoes peeled and cut into ¼-inch pieces
- 2 tablespoons salted butter
- 1 cup red onion chopped fine
- 2 cloves garlic minced
- 1/2 teaspoon fresh thyme minced, or ¼ teaspoon dried thyme
- 1/2 teaspoon chipotle powder
- 1 cup green bell pepper diced
- 2 cups pulled pork
- 1/3 cup heavy cream
- 4 eggs optional
- chives for garnish
- salt and pepper to taste
Instructions
- Heat the cooking oil in a large skillet over medium heat. Add the diced sweet potatoes and lower the heat to medium-low. Stir frequently and cook for about 8 minutes until the potatoes begin to soften. Watch the heat so that the potatoes don't burn.
- Season the sweet potatoes with salt and pepper. Add the butter, onion, and garlic to the skillet. Stir occasionally and cook for about 2 minutes until the onion softens.
- Mix in the thyme, chipotle powder, bell pepper, and pulled pork. Cook for 3–4 minutes, stirring occasionally, until the pork is warmed through and the ingredients are well combined.
- Pour in the heavy cream and let it simmer for 1 minute. Adjust the seasoning by adding more salt and pepper, if needed.
- Use a spatula to make 4 shallow wells in the hash. Crack an egg into each well, season with salt and pepper, and cover the skillet. Cook on medium-low heat until the egg whites are set, but the yolks remain soft.
- Garnish with chopped chives and serve warm.
Notes
Chef Jenn’s Tips
- Cut the sweet potatoes into uniform pieces to ensure even cooking.
- Use smoked pulled pork or add smoked paprika for extra flavor.
- Cook eggs slowly over low heat to keep the yolks runny.
- Add extra vegetables like zucchini or mushrooms to make the hash heartier.