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  • Liz Hoobchaak

Pork Vegetable Hash with a Fried Egg

This meal is great for breakfast, brunch, lunch or dinner! My kids love eating breakfast for dinner so this meal is known as ‘Brinner’ in my house. It can be a perfect meal for anytime of day and is a great way to up your veggie intake and use up any leftover cooked meat. I used leftover pork tenderloin, but chicken or steak would work well too!


It is also very versatile in that you can use any veggies you enjoy. I chose low carb, low starch and easily digestible veggies like squash, peppers, mushrooms and leeks.



Ingredients:

1 leek

1 small butternut squash

1 small zuchinni

2 red peppers

10 baby portabella mushrooms

1 lb pork tenderloin, cooked (or any leftover cooked meat)

1/2 tsp salt

Pepper to taste

1/2 tsp dried thyme

1 tbsp olive oil

Eggs




Directions:

  1. Chop all the veggies and meat into small cubes.

  2. Heat olive oil in a large pan on medium heat on the stove.

  3. Add all the veggies, salt, pepper and thyme and sauté for 10 minutes until cooked.

  4. Add in meat and sauté another 5 minutes until fully warmed through.

  5. Place pork veggie hash on a plate and top with an egg, some cracked pepper and enjoy!



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