2poblano peppers, seeds removed and diced(can sub 1 bell pepper)
2cupsleftover pulled pork**See recipe notes below
1cupshredded cheese(optional, omit for Whole30 & strict Paleo)
green onion, diced(optional topping)
Make the seasoning by mixing all of the seasoning ingredients in a small bowl.
Preheat oven to 400° Fahrenheit and grease a large sheet pan with ghee.
Shred potatoes into hash browns and toss with seasoning mix. Spread potatoes out evenly in a single layer on the sheet pan. Place in the oven to bake for 15 minutes. Remove sheet pan and flip the hash browns, breaking them up as needed. Place back in the oven to bake for 5-10 minutes, or until they are browned and cooked as desired. Watch them close at the end to prevent burning.
While the potatoes are cooking, prepare bacon, onion, pepper, cheese (optional), green onion (optional) as noted.
Heat a large skillet over medium heat and add bacon. Cook, stirring occasionally, until the bacon is cooked and starting to get crispy, about 7-8 minutes. Remove and place on a paper towel lined plate.
In the same skillet, add in onions and peppers to cook until softened, about 5-6 minutes.
At this point, remove the skillet from heat until the potatoes are done.
Once the potatoes are finished, heat the skillet over medium heat and add in the leftover pulled pork. Stir to reheat the pork for 5-6 minutes (or longer, if you want to get some good crispy ends and bits).
Next, add the potatoes and bacon and mix. Taste and season with any additional salt and pepper as desired. If you are adding cheese, turn heat to low and top with cheese. Cover and cook until cheese is melted.
Serve pulled pork hash topped with an egg cooked to your liking (optional) and green onions (optional) for garnish.