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American
4-6
10 minutes
15 minutes
1 lb. baby red potatoes
½ tsp S.P.G. Blackstone Seasoning (or salt, pepper, and garlic powder)
1 tsp. salt
1-2 lbs. leftover pulled pork
1 tbsp. butter
1 cup shredded cheese (8 oz.)
2 tbsp. avocado oil
1-2 tbsp. hot sauce (optional)
Dice the red potatoes into small bite-sized pieces.
Preheat the Blackstone griddle to low. Add the potatoes, pour in ½ cup of water, and cover with a dome to steam the potatoes. This will help them cook faster. (Alternatively, you can par-cook the potatoes beforehand.)
Dice the onions and peppers, and add them to another part of the griddle with some avocado oil. Cook until softened and translucent.
Once the potatoes, onions, and peppers are nearly done, mix them together and season with SPG seasoning or salt and pepper.
Add the leftover pulled pork to the griddle to warm up, letting it crisp slightly. Mix in the BBQ sauce.
For the eggs, melt some butter on a low section of the griddle (you may need to turn a burner off), crack the eggs, and cook until done.
Combine the pork, potatoes, onions, and peppers, and stir in the shredded cheese. Mix until the cheese melts.
Plate the hash first, then top with the fried eggs.
Add hot sauce, if desired.
Enjoy!
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