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Al Pastor Breakfast Hash with Potatoes

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American, Mexican
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Meat (if making from scratch)

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.