Pulled Pork Hash

4 small Yukon Gold potatoes, quartered and sliced thin

Recipe and photo by Sara Newberry

1 red onion, diced

1 cup grape tomatoes, halved

2 cups chard, thinly sliced

2 cups leftover pulled pork or shredded brisket

4 eggs

Vegetable oil

Salt and pepper

Place potatoes in a microwave safe container and steam until just tender, about 3 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add potatoes and cook until lightly golden, then add tomatoes. 

Place chard in microwave safe container and steam until wilted, about 90 seconds. Add to skillet, then add pulled pork. Season to taste with salt and pepper. 

Divide hash among four plates, Cook eggs as desired, and top each plate with an egg.