2 1/2 cups of Brown Sugar BBQ Pulled Pork
1 lb. mini medley potatoes, quartered
2 tbsp. Buttery Steakhouse Seasoning
1 small onion, diced
1 red bell pepper, diced
2 tbsp. of olive oil
1 cup (or more ) of cheddar cheese
1/2 cup Mild BBQ Sauce
1/4 cup green onion for garnish
Heat olive oil in a large cast iron skillet on medium heat.
Add onion and bell pepper. Cook until tender, about 5 minutes.
Add Buttery Steakhouse Seasoning and potatoes cut side down in one layer. Cook uncovered for 8-10 minutes or until golden brown crust forms on the bottoms.
Turn potatoes, cover and cook for another 5 minutes until golden brown on second side.
Turn potatoes once again. Stir in pulled pork and bbq sauce and cook for an additional 5-7 minutes, stir often.
In another skillet, cook eggs sunny side up.
Sprinkle cheese on potatoes and cook until lightly melted 1-2 minutes. Remove from heat.
Place a large spoonful of the hash onto plate. Top with an egg. Garnish with green onion.
Smoky mesquite with sea salt & pepper