Smokey Hot Hash with Pan Juices, Olive Oil Fried Egg

  • Smokey Hot Hash with Pan Juices, Olive Oil Fried Egg
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  • 1 x shoulder of pork
  • 2 cups beef stock
  • 1 x red chilli, chopped
  • 2 shots hickory smoke or bbq sauce
  • 3 x red onions chopped/some spare for garnish
  • 2 Tbls brown sugar
  • 1 x egg each person
  • 1 tspn tomato paste


Cook 1 shoulder of pork for 3 hours in 150C, with 2 cups of beef stock, 1 red chilli and 2 drops of hickory smoke, 3 red chopped onions chopped, 2 tablespoons of brown sugar. Shred the pork into small pieces, and fry meat only in a pan to make it burn and go dryer. Mix the juices with 1 teaspoon of tomato paste and add more chilli to make it chilli to burn (chilli is optional). Cook sunny side up an organic egg in hot olive oil so it goes crunchy on the bottom. Form a ball of hash and put on plate with the egg on top. Spoon juices and sauce around the bottom. sprinkle parsley, salt and pepper and extra olive oil to taste. hash makes 4.

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  • either…the bone has the marrow so always has a litte extra. quantities are fine with the bone in. if the slow cook loses a bit of liquid add some water to wet it.


    by Susan Stitt on 19/04/2013, 07:36
    Susan Stitt