Turn your leftover BBQ into a firehouse-style breakfast with this hearty hash recipe! Packed with crispy potatoes, smoky meat, and topped with sizzling eggs, it’s the perfect way to fuel your morning with bold flavor. Customize it with your favorite toppings and get ready to crush the day.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3–4
Ingredients
- 1 tablespoon olive oil or butter
- 2 russet potatoes, diced into ½" cubes and dried or 2 (15oz) canned diced potatoes, drained
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 1 lb leftover BBQ (pulled pork, brisket, or chopped ribs)
- Salt & pepper to taste
- 1–2 eggs per person
- Optional toppings: chives, cilantro, avocado, hot sauce, pico de gallo
Instructions
Step 1: Crisp the Potatoes
Heat oil or butter in a large skillet (cast iron works best) over medium-high heat.
Add diced potatoes and season with salt and pepper.
Sauté for 5–7 minutes, stirring occasionally, until lightly golden and almost tender.
Step 2: Sauté the Veggies
Lower heat to medium and stir in diced onion and bell pepper.
Cook for 5 more minutes until the onions are soft and translucent.
Step 3: Add the BBQ Meat
Turn heat back to medium-high.
Add your leftover BBQ meat to the skillet and stir to combine.
Press the mixture slightly to sear and let it cook for 3–4 minutes, then flip and cook another 2–3 minutes until heated through and crispy in spots.
Step 4: Cook the Eggs
Remove the hash from the skillet and keep warm.
In the same skillet or a new one, cook eggs however you like — sunny-side up, over easy, or scrambled.
Step 5: Assemble & Serve
Scoop hash onto plates and top each serving with a hot egg.
Add your favorite toppings like hot sauce, sliced avocado, or fresh herbs.
Dig in while it’s hot and enjoy the smoky, savory goodness.
Cooking Tips & Notes
- Crispier potatoes? Parboil them for 3–4 minutes before frying.
- Meat matters: This works best with well-seasoned BBQ like pulled pork or chopped brisket.
- Go cheesy: Stir in shredded cheddar, Monterey Jack, or pepper jack during Step 3.
- Add heat: A pinch of Unkie’s Chipotle or Coastal Cajun can turn up the fire.
Equipment Needed
- Cast iron or heavy skillet
- Spatula or wooden spoon
- Knife & cutting board
- Bowl for holding the hash
- Optional: lid for steaming eggs if cooking them in the hash
Storage & Reheating Instructions
- Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave for 60–90 seconds.
- Freezing: Not recommended due to the potatoes and egg texture, but the BBQ base can be frozen.
Made Too Much BBQ? Good.
This hash was made for second-day BBQ. Whether you’re waking up in the firehouse or at home on the weekend, it’s a fast, filling way to use every smoky bite.
If you make this, tag @unkies_seasoning on social media and show us your firehouse-style breakfast hash!