Balsamic Pork and Potato Hash

I often have trouble with leftovers. I’m really not quite creative enough to just throw things together in a skillet, add some spices or seasonings, and come up with something really awesome. If I can somehow do something simple with leftovers and turn them into something less-recognizable as the night before’s meal, I call that I success. This Balsamic Pork and Potato Hash is just such a simplicity.

Balsamic Pork and Potato Hash - TramplingroseMade with leftovers from the Balsamic Pork Tenderloins I’d done over the weekend, this came together in a snap. I didn’t really add much–The paste that originally coated the potatoes and pork had enough flavoring–I threw in a bit of onion powder, but it didn’t need any more pepper or salt. I also tossed the mixture with just a little more of my Fresh Red Apple Balsamic Vinegar, since pork and apples go so well together. And I like any excuse to use balsamic vinegar.

Balsamic Pork and Potato Hash - Tramplingrose Really, the hardest part was getting the fried egg done in time. Since the potatoes were already cooked, I basically just had to let the hash heat up and get “crusty” on the bottom. The recipe will provide directions for cooking raw potatoes, just because I figure you’re more likely to have extra meat left over, rather than potatoes.

Balsamic Pork and Potato Hash - TramplingroseStill, if you use pre-cooked potatoes, Balsamic Pork and Potato Hash will come together in about 10 minutes, otherwise, you’ll have to wait about 25-30 minutes to eat. Which is still relatively fast, especially if you have a six-year-old clamoring to eat because he’s starving.

Balsamic Pork and Potato Hash

Yields 4

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1-2 Tbsp. olive oil
  • 2-3 large potatoes, diced
  • 1 tsp. onion powder
  • 2 C diced pork tenderloin, already cooked
  • Red Apple Balsamic Vinegar
  • 4 large eggs
  • Cooking spray


  1. If cooking raw potatoes: Heat 1 Tbsp. of the olive oil in a large cast iron skillet over medium. Add the potatoes in a single layer, season with salt and pepper, and cover. Cook for about 10 minutes, uncover and toss the potatoes, making sure they brown evenly. Recover and cook about 5 minutes more, or until nicely browned and cooked through. Remove from the skillet and set aside.
  2. Add the other Tbsp. of the olive oil to the pan, and reheat the pork tenderloin. Cook, stirring occasionally for about 5 minutes before adding the potatoes back in, and seasoning with the onion powder and drizzling with the balsamic vinegar. Continue cooking while you prepare the eggs.
  3. In a separate skillet, sprayed with cooking spray, cook the 4 eggs as desired (over-easy, sunny-side-up, over-medium).
  4. To serve, place about a cup of the hash on a plate, and top with one of the fried eggs.

I have to say, this was just as good the second time around. Jay of course, loves just about anything with a fried egg on top, so there’s that. It seems just about anything can be helped by adding a fried egg to it…Which, if I could get past my issues with runny yolks, I would probably do more often!

2 thoughts on “Balsamic Pork and Potato Hash

  1. Look at that steam rolling off! This hash look so good. I just love skillet meals! I, too, have issues with runny yolks, but that's the way my husband prefers to eat his eggs! :)
    • I should come up with these sorts of things more often! Jay's the same way--Loves his fried drippy eggs, but I just can't do it. Mine have to be hard-cooked!

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