# Crispy Pig Head Hash with Delicata, Brussels Sprouts, Leeks and Eggs > Crisp-edged pig head, sweet delicata squash and deeply browned Brussels sprouts make a rich breakfast hash, with soft leeks tying everything together. Rendered pork fat carries the flavor through the vegetables, runny egg yolks become the sauce, and cold kraut cuts through each bite. - URL: https://www.chezjk.com/recipes/pig-head-hash-with-delicata-brussels-leeks-topped-with-pastured-eggs - Author: Jonathan Katzman - Cooked and photographed: 2015-08-30 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free, nut-free ![Crispy Pig Head Hash with Delicata, Brussels Sprouts, Leeks and Eggs](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F59166b81139dca5d.jpg) ## Crispy Pig Head Cooked head meat has enough collagen and fat to stay succulent while its ragged edges turn crisp. Browning it separately keeps the vegetables from steaming the crust. ### Ingredients - 1 lb cooked boneless pig head meat, including tender cheek meat and soft cooked skin - 2 tablespoons rendered pig head fat - to taste kosher salt and freshly ground black pepper ### Instructions 1. While cold, inspect the meat carefully and remove any bones, cartilage or hard skin. Cut or pull into irregular 3/4- to 1-inch pieces, then pat the surfaces dry. 2. Heat the rendered pig head fat in a large cast-iron or heavy skillet over medium-high heat. Add the meat in a single layer, working in batches if necessary. 3. Leave undisturbed for 3–4 minutes, until a browned crust releases readily from the pan. Turn and continue cooking until crisp on several sides and hot throughout, lowering the heat if the skin starts to scorch. Reheated leftovers should reach 165°F. 4. Taste before adding salt, since the cooked pork may already be well seasoned. Finish with black pepper and transfer to a warm plate without covering tightly. ### Notes - Start with fully cooked, tender head meat, not raw head cuts or sliced head cheese. A butcher may be able to supply cooked head meat and rendered pork fat. - Dry the meat well and use a splatter screen: gelatin-rich skin can spit as it crisps. ## Delicata, Brussels Sprout and Leek Hash Roasting gives the squash and sprouts browned edges without breaking them down. Adding gently cooked leeks afterward brings sweetness without burning their delicate rings. ### Ingredients - 1 medium delicata squash, about 1 lb - 1 lb Brussels sprouts, trimmed - 2 medium leeks, white and light green parts only - 3 tablespoons rendered pig head fat, divided - 1/2 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Halve the squash lengthwise, scrape out the seeds and cut the unpeeled flesh into roughly 3/4-inch pieces. Halve small sprouts and quarter larger ones. 2. Slice the leeks into 1/4-inch rings or half-moons. Wash thoroughly in a bowl of water, lift out the leeks and drain well. 3. Toss the squash and sprouts with 2 tablespoons melted pig head fat, the salt and pepper. Spread over a large rimmed sheet pan, using two pans if necessary to avoid crowding. Set the sprouts cut-side down. 4. Roast for 25–35 minutes, turning the squash after about 15 minutes, until it is tender but intact and the sprouts have dark golden cut surfaces and crisp outer leaves. 5. Meanwhile, heat the remaining tablespoon of fat in a wide skillet over medium heat. Add the drained leeks and a small pinch of salt. Cook for 8–12 minutes, stirring frequently, until soft and lightly golden; lower the heat if the edges brown before the centers soften. 6. Fold the roasted vegetables into the leeks. Taste for seasoning and hold over very low heat briefly. Fold in the crisp pork just before serving, reserving a few pieces for the top. ### Notes - Keep the delicata skin on; it becomes tender and helps the squash pieces hold their shape. - Do not cover the finished hash, which would soften the browned edges. ## Sunny-Side-Up Pastured Eggs Gentle heat sets the whites while leaving the yolks soft enough to dress the hash. Pork fat keeps the eggs connected to the flavor of the whole dish. ### Ingredients - 8 large pastured eggs - 1 tablespoon rendered pig head fat - to taste kosher salt and freshly ground black pepper ### Instructions 1. Heat two large nonstick or well-seasoned skillets over medium-low heat and divide the fat between them. 2. Crack the eggs into small bowls, then slide four into each skillet. Season the whites lightly with salt. 3. Cook gently for 4–6 minutes, until the whites are opaque and set but the yolks remain soft. If a little white remains translucent around the yolks, cover for 30–60 seconds rather than increasing the heat. 4. Finish with black pepper and serve immediately, two eggs per person. ### Notes - For diners who need fully cooked eggs, cook until both whites and yolks are firm, or use pasteurized eggs for a softer finish. ## Kraut on the Side Cold fermented cabbage supplies acidity and crunch against the rich pork, sweet squash and egg yolks. ### Ingredients - 1 cup plain gluten-free sauerkraut, made with cabbage and salt ### Instructions 1. Drain the kraut lightly without squeezing it dry. 2. Serve cool in small side bowls or in a separate mound beside the hot hash. ## Overall Timing / Workflow Roast the vegetables first, then crisp the pork and cook the eggs close to serving so each component keeps its texture. ### Instructions 1. 0:00 — Heat the oven to 425°F. Prepare the squash, sprouts and leeks; cut and dry the cooked pork. 2. 0:15 — Put the squash and sprouts in the oven. Begin softening the leeks. 3. 0:25 — Finish the leeks and set aside. Begin crisping the pork in a separate skillet. 4. 0:40 — Check the roasted vegetables for tenderness and browning. Fold them into the leeks, and portion the kraut. 5. 0:42 — Cook the eggs in two skillets. Fold the crisp pork into the hot vegetables just before plating. 6. 0:48–0:50 — Plate the hash, top with eggs and serve immediately. ## Plating A broad, shallow mound leaves crisp pieces exposed and lets the yolks run into the vegetables without burying them. ### Instructions 1. Divide the hot hash among four warmed plates, keeping the squash pieces intact and distributing the pork evenly. 2. Set two eggs over each portion, leaving some browned vegetables visible around the edges. 3. Scatter the reserved crisp pork around the eggs and add a final grind of pepper. Serve the kraut separately so its brine does not soften the hash. ## Leftover Path Storing the kraut separately and cooking fresh eggs preserves the contrast between crisp, rich hash and cool acidity. ### Instructions 1. Refrigerate leftover hash in a shallow airtight container within 2 hours. Keep the kraut separate and cook fresh eggs for the next serving. 2. Because the pork already began as leftovers, count refrigerated storage from its original cooking date, not from the day it became hash. Use within 3–4 days of that original date, or freeze promptly if still within that window. 3. Reheat the hash in a wide skillet over medium heat, spreading it out and turning occasionally, until crisp in spots and 165°F throughout. Add a small spoonful of reserved pork fat only if the pan is dry. 4. Top with freshly cooked eggs and serve with cold kraut. ### Notes - If the original cooking date of the pork is unknown, do not keep another round of leftovers. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.