This low FODMAP and Paleo Carnitas Hash with Green Chile Hollandaise is an amazing weekend brunch and the perfect use for leftover carnitas once you’ve gotten tired of of eating tacos!
Editing photos of this carnitas hash is making me desperate to make it again! I love cooking leisurely weekend breakfasts at home. Usually at least one weekend morning each week, I find myself in the kitchen whipping up a delicious breakfast. This started out as a tradition whenever we went on vacation and gradually carried over to regular life. As much as I love cooking, weeknight meals are typically time-crunched, and sometimes a bit frantic.
When I’m making weekend brunch,
on the other hand, there’s no time constraints. I can take my time in the kitchen, experiment with something new knowing that I can just scramble some eggs if it all fails, put some music on, and just relax and enjoy.
I used to LOVE going out to brunch, but these days, I’m kind of over restaurants. It seems most of the time, when I do go to brunch these days (minus the occasional trip to Snooze, my favorite) I wind up spending $15-$20 on bacon, eggs, breakfast potatoes, and a mimosa, and often times I still feel bad afterward! So not worth it when you can be making your own carnitas hash at home.
I specifically made carnitas because I had dreamed up this hash and knew it had to happen, but it is also a great way to use up leftovers! I have an easy Instant Pot carnitas recipe here, or you could go the even easier route and make up a batch of Nom Nom Paleo’s Slow Cooker Kalua Pig. The first step is to crisp up potatoes. I like to microwave mine until they are mostly cooked, but you can also par-boil them or use leftover baked potatoes.
Next, you’ll saute some mild poblano peppers plus a jalapeno for heat. Then, it is all about crisping up the leftover carnitas, adding some cilantro and scallions for an extra flavor boost, making a super simple hollandaise (I promise ‘simple hollandaise’ is not an oxymoron, thanks to this method from Serious Eats), and topping with the eggs of your choice. My favorite egg option when I have enough time is poached eggs, but you could also scramble them, fry them, or you could make a few wells in the carnitas hash, crack the eggs in, and bake them at 400 for about 8 minutes. See? Easy! Now then, let’s get to the recipe.
Carnitas Hash with Green Chile Hollandaise
A simple Paleo & Low FODMAP breakfast has featuring crispy potatoes, carnitas, and poblano peppers then topped with a green chile hollandaise.
For the Hash:
- 1 Medium Russet Potato
- 2 TBS Fat of Choice
- 1 Poblano Pepper
- 1 Jalapeno
- 1.5 Cups Leftover Carnitas
- 1/4 Cup Green Onions, Thinly Sliced
- 1/4 Cup Cilantro, Chopped
- 3/4 tsp Kosher Salt, divided
- 1/2 tsp Chipotle Chili Pepper, divided
- 1/2 tsp Garlic Powder, divided *Omit for Low FODMAP
- Pepper, To Taste
- 3 Eggs, Cooked to your preference
For the Green Chile Hollandaise:
- 1 Egg Yolk
- 2 tsp Lemon Juice
- 8 Tbs Butter Melted and Cooled
- Pinch Salt
- 1/4 Cup Canned Green Chiles
For the Hash
Wrap potato in wet paper towel and microwave for about 5 minutes, until nearly cooked through. Let cool then dice into 1/2 inch squares. (No-Microwave method: peel and dice potato, then boil for about 5-7 minutes, until nearly cooked through)
Heat 1 Tbs fat of your choice (butter, ghee, avocado oil are great choices) over medium-high heat. Once warm, add potatoes. Season with half of salt, garlic powder, pepper, and chili powder, and cook for about 5 minutes per side until crisp.
While potatoes are cooking, remove seeds from poblano pepper and cut into 1/2 inch squares. Remove seeds from jalapeno and dice finely.
Remove potatoes from pan and add peppers along with additional fat if needed. Cook 3-4 minutes.
Add remaining fat to pan along with carnitas and remaining seasoning. Mix together with peppers then allow carnitas to sit for 3-4 minutes before stirring, to ensure crispness.
For the Hollandaise
Melt the butter, then allow to cool to room temperature
In a jar or glass that is about the same width of your immersion blender, add the egg yolk and lemon. Put your immersion blender in the cup and start it, slowly pour in the butter, moving the head of the immersion blender up.
Add in the green chiles, and blend.
Top hash with eggs cooked to your preference, and hollandaise.