A couple of weeks ago we tried a new place on the west side of Albuquerque called Brekki Brekki. They are open for breakfast and lunch and have an extensive menu. I was intrigued with the “Protein Hash” options they offered. The description was a skillet of roasted potatoes, melted cheese, choice of bacon, sausage, pork belly or brisket, topped with 2 eggs, cooked your way and served with a side of green chile and a tortilla. The pork belly was so tender with a red chile glaze spooned over top that I can only describe as an ultimate pairing. The flavors were unlike anything I had ever tasted before. Each bite I was taking mental notes on how I could recreate this perfect dish. I feel like I matched the flavors of the dish using different methods, like smoking the pork belly, and creating a glaze from roasted red chiles. I’m already planning on smoking another pork belly so that I can make this breakfast again.
The pork belly was smoked with this red chile glaze. It’s also spooned over the breakfast hash so you’ll want to make a batch and set aside until you assemble the breakfast hash. See recipe below.
My method of making breakfast potatoes is different than most, but it makes crispy fried potatoes every time. First peel 1 potato per person, then rinse and cut into small cubes. Place them in a microwave safe container, drizzle with olive oil and microwave on high for 2 minutes. Stir the potatoes and microwave another 2 minutes. This steams the potatoes and partially cooks them so that they will only need a few minutes to pan fry crisp while the inside is soft and completely cooked through.
Once the potatoes have gone through the microwave process it’s time to place them in a hot skillet with a tablespoon of olive oil or bacon grease if you have it. I save my bacon grease every time I cook bacon and it makes the potatoes so crispy. Season the potatoes with your favorite seasoning. I made my Red Chile Salt with sea salt, dried NM red chile and dried Guajillo chiles that I grind with a coffee grinder. Sprinkle your seasoning blend over the potatoes and let fry for a few minutes over medium heat.
Toss the potatoes every few minutes so that they brown over all sides.
While the potatoes were cooking on top of the stove, I warmed up my pork belly burnt ends. I placed about 5 ounces of burnt ends in an aluminum foil tent and warmed them at 350 degrees for 10 minutes in a toaster oven. Once the potatoes are cooked and crisp, toss in the warmed pork belly burnt ends. Stir them together so that the burnt ends are distributed evenly throughout the potatoes.
Divide the potatoes and burnt ends between 2 bowls. Add some grated cheese over top to melt.
Spoon some red chile glaze over the top of the potato and burnt end mix.
All this needs is a couple of cooked eggs over top. Serve with a side of green chile sauce and a warm tortilla.
Add 2 fried eggs over top and garnish with some sliced green onion. Dig in and enjoy!
Pork Belly Breakfast Hash (Inspired by Brekki Brekki Protein Hash Skillet)
2 medium Potatoes, peeled and cut into small cubes
5 ounces Pork Belly Burnt Ends, warmed in an aluminum foil tent for 10 minutes
4 eggs
Grated Cheese, I used Monterey Jack
Red Chile Glaze, see recipe below
Green Onion, for garnish
Serve with Green Chile Sauce and Warm Tortillas
To make breakfast potatoes: Place cut potatoes into a microwave safe dish and drizzle with olive oil. Place in microwave with a lid and microwave on high for 2 minutes per potato. Remove after each 2 minutes and toss potatoes before returning to microwave. Potatoes should be fork tender but not completely cooked through. They will be starchy to the touch. Heat a skillet over medium heat with 1 tablespoon of bacon grease or olive oil . When hot, add potatoes and spread out single file, add seasoning. Let potatoes cook for a few minutes until starting to brown on the bottom. Toss the potatoes every few minutes until they are cooked throughout and crispy.
Heat pork belly burnt ends in an aluminum foil tent at 350 degrees for 10 minutes to warm. When the potatoes are browned, add the pork belly to the skillet and stir to combine. Divide cooked potatoes and pork belly between 2 bowls. Add grated cheese to melt. Spoon red chile glaze over the hash. Top with fried eggs, garnish with sliced green onion. Serve with a side of green chile sauce and warm tortillas.
Serves 2
Roasted Red Chile Glaze
1/3 cup Roasted Red Chile, Order Los Roast
1/8 teaspoon Spanglish Asadero Sweet Chipotle Seasoning, available at Walmart
1/4 teaspoon Guajillo Chile, roughly ground
1/4 teaspoon Chile de Arbol, roughly ground
1 – 2 tablespoons Honey, to taste
Heat a small saucepan over medium low heat. Add all the ingredients in order and stir to combine. Bring the mixture to a low boil and continue to cook for 5 minutes, remove from heat and set aside.
Red Chile Salt
2 teaspoons Sea Salt
1 teaspoon NM Red Chile, roughly ground in a coffee grinder
1 teaspoon Guajillo Chile, roughly ground in a coffee grinder
Mix well. Place in a jar with a lid. Use with other recipes to spice up eggs, potatoes or anything else.
An Inspired Cook 