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Homestyle Breakfast Hash with Crispy Potatoes and Peppers

This homestyle breakfast hash is loaded with crispy baby potatoes, savory leftover roast pork, sweet red bell peppers, onions, and juicy tomatoes, all cooked in bacon grease and finished with butter for the ultimate hearty skillet breakfast.
Prep Time15 minutes
Cook Time25 minutes
Servings4
Calories: 520kcal

Ingredients

Ingredients

  • For the Pork Leftover Roast (Any Meat or Sausage can be substituted)
  • 2-3 cups leftover pork roast cut into thick strips
  • 1-2 tbs bacon grease for crisping
  • Optional: sprinkle of smoked paprika garlic powder, salt, and black pepper when crisping

For the Hash:

  • 1.5-2 lbs mini baby potatoes whole or halved depending on size
  • 1 medium onion diced
  • 1 medium red bell pepper diced
  • 1 cup cherry or grape tomatoes halved
  • 2-3 tbsp bacon grease for cooking potatoes and veggies
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried sage or marjoram optional
  • Salt and black pepper to taste
  • 1-2 tbs butter for finishing
  • Eggs scrambled, fried or poached (optional, for topping)

Instructions

Prep the Potatoes

  • Boil or steam mini baby potatoes until just tender, about 10–12 minutes.
  • Drain onto a clean towel or paper towels and pat dry. This ensures they crisp in the skillet.

Crisp the Pork

  • Heat 1–2 tbsp bacon grease in a large skillet over medium heat.
  • Add leftover pork strips and pan-fry until edges are lightly golden, 3–5 minutes. Remove from skillet and set aside.
  • Optional: Sprinkle a pinch of smoked paprika, garlic powder, salt, and pepper while crisping.

Cook the Potatoes

  • In the same skillet, add another 1–2 tbsp bacon grease if needed.
  • Add the mini baby potatoes and pan-fry until the skins are crispy, 5–7 minutes.
  • Let them sit undisturbed a minute or two for extra golden edges.

Sauté Veggies

  • Push the potatoes to the side of the skillet and add diced onions. Sauté 3–4 minutes until soft and lightly caramelized.
  • Add diced red bell pepper and sauté 2–3 minutes, keeping a little bite.

Combine Everything

  • Return the crisped pork strips to the skillet.
  • Add halved cherry tomatoes.
  • Sprinkle smoked paprika, garlic powder, onion powder, sage/marjoram (if using), salt, and black pepper.
  • Toss gently and sauté 2–3 minutes so flavors meld and everything is heated through.

Finish with Butter

  • Turn off heat and drop 1–2 tbsp butter over the hash.
  • Gently stir until melted, coating the potatoes, pork, and veggies with a rich, glossy finish.

Serve

  • Top with fried or poached eggs if desired.
  • Optional garnish: cracked black pepper or a tiny sprinkle of parsley for a diner-style touch.

Notes

Tips for Breakfast-Joint Flavor
  • Layering: Crisp the pork first, then potatoes, then vegetables. This builds the best texture and flavor.
  • Bacon Grease: Use bacon grease for that authentic Southern-style breakfast flavor.
  • Crispy Edges: Let the potatoes sit undisturbed for a minute or two before stirring so they develop a golden crust.
  • Butter Finish: Stir in butter at the end of cooking to add richness and bring everything together.
  • Eggs on Top: Top with sunny-side-up eggs so the runny yolk blends into the hash like a classic diner breakfast.