Pork and Potato Hash with Avocado and Poached Egg Whites


  • 4 large egg whites (or an equivalent amount of liquid egg whites)
  • 1/4 cup of coarsely chopped fresh cilantro
  • 1 large avocado (ripe, sliced)
  • 1 teaspoon of lemon juice or white wine vinegar
  • 2 medium-sized cloves of garlic (chopped into fine bits)
  • 2 1/4 cups of leftover slow-roasted pork shoulder (shredded)
  • 1 medium-sized yellow onion (diced into tiny bits, makes about 1 1/4 cups)
  • 2 tablespoons of extra-virgin olive oil (feel free to add more as needed)
  • Kosher salt
  • 1 1/2 lbs. of russet potatoes (peeled, diced into tiny bits, makes about 3 3/4 cups)
  • Any kind of medium-hot red chile flakes such as Piment d’Espelette (optional)


  1. Put the diced russet potatoes in a medium-sized saucepan.
  2. Fill the saucepan to about 3/4 of an inch with water.
  3. Add a tablespoon of kosher salt.
  4. Set the saucepan over high heat and bring its contents to a boil.
  5. Switch to a low enough heat to maintain a gentle simmer. Cook for another five minutes or until the potatoes turn tender.
  6. Drain the potatoes and transfer them to a plate. Set aside.
  7. Pour the oil into a 10-inch straight sided skillet. Set over medium-high heat.
  8. As soon as the oil is heated up, add in the chopped onion. Sprinkle with half a teaspoon of salt.
  9. Cook the onion for about five to seven minutes or until it turns soft.
  10. Add in the shredded pork shoulder. Cook for about three minutes or until it warms up.
  11. Add in the garlic. Cook for about one minute or until the smell of raw garlic subsides. Stir constantly.
  12. Add in the potatoes. Toss carefully to combine everything.
  13. Cook for another one to three minutes or until the potatoes are heated through. Stir frequently.
  14. Season to taste with kosher salt. Drizzle with a little olive oil if you find the hash to be a bit too dry. Set aside but keep warm.
  15. Fill a medium-sized saucepan to about 3 inches with water.
  16. Pour in the lemon juice or white wine vinegar plus a pinch of salt. Bring to a simmer.
  17. Carefully slide the egg whites in.
  18. Poach the egg whites for about three to four minutes or until they set. Turn them gently one or two times.
  19. Remove the egg whites from the water and carefully pat dry using a towel. Set aside.
  20. Divide the hash evenly among four plates.
  21. Top each serving with a poached egg white.
  22. Add a few avocado slices on the side.
  23. Season the egg and avocado to taste with kosher salt and chile flakes.
  24. Serve immediately.


  • This recipe makes four servings.