If you're a fan of bold flavors for breakfast, this Al Pastor Breakfast Hash with Potatoes will be your new morning go-to. Drawing inspiration from traditional tacos al pastor receta, this dish brings the same smoky, spicy, and slightly sweet essence of the beloved Mexican street food right to your breakfast table. It’s like your favorite tacos got cozy with crispy potatoes, roasted peppers, and a sunny-side-up egg on top. Whether you’re using leftovers from a weekend cookout or cooking the meat fresh, this breakfast hash delivers everything you want: satisfying texture, rich flavors, and a solid kick to start your day.
Al Pastor Breakfast Hash with Potatoes
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Breakfast, Brunch
Cuisine American, Mexican
Large skillet or cast iron pan A heavy-bottomed skillet gives you the best crisp on the potatoes. Cast iron is ideal.
Cutting board and sharp knife For chopping vegetables and meat evenly.
Mixing bowl If you're making homemade al pastor, you'll need a bowl for the marinade.
Spatula or wooden spoon For stirring and flipping ingredients as they cook.
Frying pan (nonstick or cast iron) For cooking the eggs.
Oven (optional) If you're making the al pastor fresh or want to finish your hash under the broiler for extra crisp.
For the hash
- 2 tablespoons vegetable oil divided
- 3 medium Yukon gold potatoes peeled and diced into ½-inch cubes
- 1 pound cooked al pastor meat pork or chicken, chopped (see notes for options)
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 small red onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro optional
- 4 large eggs for topping
For homemade al pastor (optional if not using leftovers)
- 1 pound boneless pork shoulder or chicken thighs
- ¼ cup pineapple juice
- 2 tablespoons white vinegar
- 2 tablespoons achiote paste
- 1 tablespoon guajillo chili powder
- 2 garlic cloves minced
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 tablespoon chipotle in adobo
- Salt to taste
Prepare the Meat (if making from scratch)
If you're not using leftovers from a tacos el pastor recipe or crockpot al pastor, marinate your meat at least 2 hours ahead—or overnight.
In a bowl, mix pineapple juice, vinegar, achiote paste, chili powder, garlic, cumin, oregano, chipotle, and salt. Coat pork shoulder or chicken thighs in this al pastor marinade. Cover and refrigerate. When ready, cook in a pan over medium heat until browned and cooked through, then chop into small pieces.
Crisp the Potatoes
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the diced potatoes in a single layer and cook undisturbed for 4–5 minutes until browned on one side. Stir, add a pinch of salt, and cook for another 8–10 minutes, stirring occasionally, until golden and tender. Remove and set aside.
Sauté the Veggies
Add the remaining tablespoon of oil to the skillet. Toss in the chopped onion and bell peppers, cooking until they begin to soften (about 5 minutes). Stir in the garlic, cumin, and smoked paprika, cooking until fragrant.
Combine the Hash
Return the cooked potatoes to the pan. Add the chopped al pastor meat. Mix everything well, letting the flavors meld for 5 more minutes. Taste and adjust salt and pepper as needed.
Fry the Eggs
In a separate pan, cook the eggs sunny-side-up or to your preference. A runny yolk adds a rich, creamy element that pairs beautifully with the spicy hash.
Plate and Garnish
Spoon the hash into bowls or plates, top each serving with a fried egg, and sprinkle with fresh cilantro. A drizzle of salsa para tacos al pastor over the top takes this from delicious to irresistible.
Pairings
The bold flavors in this hash love a little contrast. Here’s what goes great on the side:
- Fresh tortillas: Turn your hash into breakfast tacos on the spot. A nod to chicken el pastor or trompo al pastor traditions, but with a breakfast twist.
- Avocado slices or guacamole: The creaminess cools the spice.
- Salsa options: Go traditional with salsa verde, or fiery with a chili de árbol sauce. Of course, salsa para tacos al pastor is perfect here.
- Refried black beans: A hearty, protein-packed side to round out the meal.
- Iced café de olla: A spiced Mexican coffee with cinnamon and piloncillo—great with this rich dish.
- Fresh fruit: Pineapple especially ties in beautifully with the meat’s marinade and adds a sweet contrast.
FAQs
1. Can I use chicken instead of pork in this hash?
Absolutely. This dish works beautifully with chicken al pastor or pollo al pastor, especially if you prefer a leaner protein. Chicken thighs are ideal because they stay juicy and flavorful after marinating and cooking.
2. What’s the best cut of pork for al pastor?
Traditionally, carne al pastor recetas call for pork shoulder or butt, which are well-marbled and flavorful. These cuts hold up well during long cooking and get nicely crisped when sautéed.
3. Can I make this vegetarian?
Yes! Swap the meat for seasoned mushrooms or tempeh. Use the same al pastor marinade on your plant-based protein of choice and cook as you would with meat. The spicy-sweet profile works surprisingly well with hearty veggies.
4. What if I don’t have time to make homemade al pastor?
Use store-bought al pastor from a local Latin market or prep a crockpot al pastor the night before. Leftovers from tacos can easily become breakfast hash gold.
5. Can I bake the hash instead of frying it?
You can! Spread the potato-veggie-meat mixture on a parchment-lined baking sheet and roast at 425°F for 15–20 minutes until crispy, stirring halfway through. Add eggs separately after baking.
