Got leftover pork tenderloin staring at you from the fridge? Here’s the thing: leftovers aren’t trash, they’re breakfast gold waiting to happen.
This Leftover Pork Tenderloin Breakfast Hash is your shortcut to a hot, savory morning without pulling a full 45-minute brunch.
Dice the pork, chop some potatoes, and let the pan do the heavy lifting while you pretend you’re a chef on a cooking show.
Plus, it’s budget-friendly, quick, and flexible enough to handle whatever’s in the crisper—that’s what I call a win.
Contents
Equipment
Must-haves
- Cast iron skillet (or heavy sauté pan) for crispy edges and even heating.
- Spatula or wooden spoon for flipping and scraping.
- Sharp knife and cutting board for clean pork dicing.
- Measuring spoons for those tiny spice nudges.
- Mixing bowl for whisking eggs if you go scrambled.
- Plate for serving and occasional taste-testing (not recommended by your doctor).
Nice-to-haves
- Oven-safe sheet pan to finish potatoes crispier in the oven—if you’re feeling extra ambitious.
- Egg rings for perfectly round eggs—though freeform is charming too.
- Fine grater for a quick cheese snow shower.
- Airtight containers for tomorrow’s breakfast leftovers—because we’re sensible adults.
Ingredients
- 1 cup leftover pork tenderloin, diced (refrigerated leftovers; better if not a rock—texturally speaking)
- 2 cups potatoes, diced small (about 2 medium potatoes)
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced (color of your choice)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional, for a kick)
- 4 large eggs
- 1/2 cup shredded cheese (cheddar or pepper jack)
- Salt and pepper to taste
- 2 tablespoons chopped scallions or chives for garnish
- Hot sauce or salsa, for serving (optional but strongly encouraged)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add potatoes and a pinch of salt; cook 8-10 minutes, stirring occasionally, until they start to brown and crisp at the edges.
- Add onion and bell pepper; sauté 4-5 minutes until softened and a little caramelized.
- Stir in garlic, smoked paprika, cumin, and chili powder; cook 30-60 seconds until fragrant—that’s the good stuff.
- Toss in the leftover pork tenderloin; heat through, about 2-3 minutes, breaking it up a bit so it looks like you didn’t just slice it and call it a day.
- Push the hash to the sides of the pan to give the eggs a little real estate; crack in the eggs and cook to your preferred doneness (scramble or sunny-side works).
- Sprinkle cheese on top; cover for 1-2 minutes to melt, or just toss a lid on and wait with bated breath.
- Season with salt and pepper; taste and adjust like the kitchen dictator you secretly are.
- Garnish with scallions or chives; a drizzle of hot sauce if you’re into drama.
- Serve hot and enjoy the breakfast glory—you earned it after wrestling yesterday’s pork into a hash.
Good to Know
Leftover pork tenderloin can be a little dry if it’s sat around too long. This hash uses the moisture from peppers, onions, and a hot skillet to keep every bite juicy. If your pork is on the dry side, add a splash of broth or a splash of water while cooking—the pan forgives you. Pro tip: reheat pork gently, not in the microwave on high—the texture will thank you.
Tips
- Make it a one-pan breakfast by letting the potatoes start first; you’ll get crisp edges without a fight.
- For extra crunch, parboil potatoes or give them a quick roast before adding to the skillet.
- Variations: swap in leftover turkey sausage, ham, or even roasted veggies for a different vibe.
- Want lighter mornings? Use half the cheese or swap in a sprinkle of feta for tang.
Serving Suggestions
- Top with a dollop of sour cream or Greek yogurt for creaminess.
- Serve with a slice of crusty bread or toasted sourdough to mop up the goodness.
- Drizzle hot sauce or salsa for a kick that wakes up your taste buds.
- Pair with a light fruit salad or a simple green side to balance the richness.
