Long weekends are all about lounging around and, if you’re lucky, enjoying a delicious brunch or two. You all know that I am absolutely obsessed with Mexican food and our local restaurant has the most amazing Al Pastor tacos. Seriously, I dream about them. Last time we were there, I just knew I had to make them at home too. But, instead of traditional tacos, I decided to make an al pastor breakfast hash instead…perfect for those weekend brunches!

Now, you could totally turn this filling into tacos. Nothing stopping you at all. I just tend to try to limit my bread and carbs at breakfast or brunch (Crazy, I know) so I skipped the tortillas. 

Ingredients for Al Pastor Breakfast Hash:

1 tsp oil
1 lb ground pork
1 onion, diced
2 cloves garlic, minced
2 tsp chili powder
1 1/2 tsp achiote
1 tsp salt
1 chipotle pepper in adobo, chopped
1/3 cup pineapple juice
1 sweet potato, peeled and diced
1 cup diced pineapple
1/4 cup chopped cilantro
4 fried eggs
1 avocado, diced

Let’s Make It:

1. Heat oil in pan over medium heat. Add pork and cook, stirring crumble, until almost cooked through. Add onion, garlic, chili powder, achiote, salt, chipotle pepper and pineapple juice. Stir well and cook for 2-3 minutes. 

2. Add sweet potato and 1/4 water to a bowl. Microwave for 5 minutes to partially cook them. Drain and transfer to pan with pork. Simmer until potatoes are fork tender. 

3. Remove from heat and stir in pineapple chunks and cilantro. Top with fried eggs and diced avocado before serving.

Note: Achiote is also referred to annato. It comes in both paste and powder form. This recipe uses the powder form. I find it in the Mexican aisle at our local grocery store. 

What are some of your favorite brunch recipes? Do you prefer savory or sweet in the mornings?

Essential Items for this Recipe:

Large Saute Pan // Cutting Board // Achiote Powder // Avocado Tool