This skillet meal is perfect for weekend brunch, but easily doubles as a fun weeknight dinner. It's perfect to use up leftover pork (here's an easy one!). If you don't have any leftovers... try a clean label store bought product, or swap in shredded rotisserie chicken! 

Serves 2 -4*

What you need:

3 tablespoons olive oil
2 cups cooked shredded pork 
2 cups 1/4- ½ inch diced sweet potato
½ cup diced white onion
1 cup diced red pepper
1 clove garlic, minced
Coarse salt and ground black pepper
1 cup chopped kale
¼ cup chopped cilantro
¼ cup Tessemae's Diggy's Sweet & Spicy BBQ or Matty's Bold BBQ
1 avocado, sliced
1 bunch scallions, chopped
1 jalapeno pepper, sliced optional
8 fried eggs, optional
 

What to do:

1. Heat 1 tablespoon oil in a large skillet over medium (cast iron works best). Add the pork and cook until warm and crispy, 3-4 minutes. Remove from the skillet and place in a separate bowl.
2. Add 2 tablespoons oil and the diced sweet potatoes to the skillet. Cook, tossing frequently to prevent sticking to bottom, until they begin to soften, about 5 minutes.
3. Add onions and continuing cooking, tossing, until the onions are translucent, about 3 minutes.
4. Add red pepper and garlic to the mixture; season with salt and pepper. Continue cooking until the sweet potatoes are softened, about 5 minutes more.
5. Add the kale and cilantro to the skillet and stir to combine. Cook until just wilted, about 1 minute. Stir in the reserved pork and the Tessemaes BBQ and cook until heated through.
6. Serve in the skillet, topped with sliced avocado, scallions, jalapenos, eggs, and more BBQ on the side.

 
*Serves 2 as a main dish without eggs, or 4 as a hash with eggs.