Fried Eggs And Carnitas Hash Recipe
A porktastic Mexican brunch recipe con huevos
Mexican brunch is about as good as it gets, so props to the Rosa Mexicano restaurants, slingers of premium guac, to put together an egg dish we can't stop thinking about. It's eggs, potatoes and pork like you've never had them before.
If you don't have leftover carnitas, this is a brunch to plan ahead for — pork shoulder takes a long time to braise to fork-tenderness so prepping the carnitas the day before is wise. Although this would make a really great dinner, too.
For the pork carnitas:
- Rinse and dry the pork shoulder. Salt and pepper as needed.
- Mix the oregano and the cumin with one tablespoon of olive oil and rub all over pork.
- Place the pork in a slow cooker and top with the onion, garlic, and jalapeño. Squeeze the juice from the oranges over the pork.
- Cover and cook on low for 8 to 10 hours. Once the meat is tender, remove from slow-cooker and let cool slightly before pulling apart with a fork.
For the ancho chile fried potatoes:
- Melt butter in pan add onion and sauté until translucent.
- Add potatoes and sauté until well browned, approximately ten minutes.
- Add cilantro and chili strips to pan and continue to cook until deeply brown but not burnt. Season with salt and pepper as needed.
- Preheat oven to 400 degrees.
- In a large sauté pan add the pork carnitas and second tablespoon of olive oil. Cook over medium heat until pork is crispy (be careful not to burn).
- Add the potatoes and slowly turn into the pork until it’s well-combined.
- Arrange four oven-proof dishes with the hash mixture and bake for 15 minutes.
- While that's happening, fry 8 eggs in an extra-large skillet (here's our guide for frying perfect eggs)
- Remove dishes from oven, top each with two fried eggs and salsa of your choice and serve immediately.
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