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Chicken and Eggs Hash, Southwestern Style

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Using leftover rotisserie chicken makes this breakfast chicken and eggs hash recipe an easy and hearty breakfast. Adding jalapeno peppers and bell pepper brings a lively and flavorful Southwestern flair. Finished with a fried egg and a shake of hot sauce = perfection. So if you’re looking for breakfast with chicken and eggs recipes, I hope you give this one a try.

Hash is such a traditional breakfast offering, as well as the Western Omelette. Check out my traditional recipe for a hearty omelette breakfast.

Chicken hash topped with a fried egg and a dash of hot sauce.

What You Can Expect From This Recipe

Hash is most well known for partnering with corned beef for a way to use up potatoes and a left over corned beef brisket. Or a great way to use up any odds and ends from the fridge. Hash is usually pan fried with finely chopped meat, potatoes and vegetables. It makes a hearty and satisfying main course for breakfast or even lunch.

So why not try a breakfast with chicken and eggs.

Got some left over rotisserie chicken? And how about that extra baked potato that didn’t get devoured for dinner? Here’s what to make with those scrumptious leftovers, enjoy some breakfast with leftover chicken. Cue chicken hash.

Using left over chicken, whether it be chicken breast of rotisserie chicken makes this a quick fix. And my version bring a spicy note, by adding jalapeno pepper and a splash of your favorite hot sauce.

Using leftovers and with a little chopping and dicing, this Chicken Hash recipe comes together easily.

My recipe for chicken hash is simply seasoned with garlic and thyme, to let the main ingredients shine.

It’s one of the tastiest meals you can wake up to. And a great recipe if you’re looking for ideas to use chicken for breakfast.

So grab a skillet and let’s get started.

Ingredients You’ll Need

See full list of ingredients and precise measurements in the recipe card below.

Melting butter to make chicken hash
  • Fat: Butter and olive oil
  • Chopped Cooked Chicken: Leftover meat from a rotisserie chicken works great for this recipe. Chopped cooked chicken breast is another option.
  • Bell Pepper: I like orange bell pepper for this chicken hash recipe, simply because of the color. Any color of bell pepper will work.
  • Onion: Sweet onion or yellow onion. Chopped.
  • Jalapeno Pepper: A good substitute here would be a poblano pepper
  • Cooked Potatoes: Cut into bite sized pieces. A left over baked potato works well here. If using fresh potatoes, boil bite sized pieces until they’re just starting to turn tender. You don’t want them to fall apart when you add them to the hash to fry.

Step by Step Instructions, It’s Easy

Sauteeing bell pepper, onion and jalapeno peppers in oil and butter
  1. Step 1: Heat a skillet over medium high heat. When the skillet is hot, add the butter and the olive oil.
  2. Step 2: When the bubbles from the sizzling butter subside, add the chopped bell pepper, onion, jalapeno pepper and thyme. Saute, stirring frequently until tender, about 5 – 7 minutes. Add salt and pepper, stir well. Then add garlic and cook until fragrant. About 1 minute.
Adding potatoes to vegetables to make chicken hash
  1. Step 3: Add the cooked potatoes.
Adding chicken to vegetables and potatoes to make chicken hash
  1. Step 4: Add chopped cooked chicken to the vegetable mixture.
Cooking chicken potato hash in a skillet
  1. Step 5: Lower the heat to medium low and gently stir, cooking for about 5 minutes, or until the potatoes and chicken are hot and ingredients are well mixed.
frying an egg stovetop
  1. Step 6: Fry egg(s) to desired doneness. Scoop some of the hash onto a plate and top with a fried egg. Dig in.

Questions You Might Have

Why Do You Mix Butter and Oil To Fry?

A trick I learned in Culinary School, is to combine both oil and butter when sauteeing about anything. Doing so basically adds a butter flavor without all of the saturated fat if using butter alone. It’s also thought that combining the two will raise the smoke point and keep the butter from burning. Adding oil with butter will spread out the milk solids, but they are still present and will burn if you’re not careful. The final answer is combining oil and butter is primarily for flavor reasons.

Is Chicken Hash Gluten Free?

Yes. All of the ingredients are naturally gluten free.

Tips for Success

  • Practice you knife skills and chop the chicken, potatoes and peppers in similar sized pieces. Not only will give you pride in skill set, but even pieces will result in better textures and even flavor.
  • If you feel Jalapeno peppers are simply too spicy, a good substitution is a poblano pepper.

Storage

Chicken hash will store very well in an airtight container in the refrigerator for up to 4 days. Use a microwave to reheat any leftovers. The 50% power feature is your best friend here, so reheat in 30 second increments. I would suggest frying eggs fresh for leftovers.

In Conclusion

Chicken potato hash topped with a fried egg and drizzled with hot sauce.

What’s not to love about cubed potatoes, onions, chopped meat fried up in a skillet, topped with seasonings and a runny egg. Simply stated, chicken Hash is a great way to enjoy chicken and eggs for breakfast.

This idea came from the necessity to use up the rest of that rotisserie chicken I used for my BBQ Chicken Pizza and some bell and jalapeno peppers from my garden. A dash of hot sauce topped this off with delicious excitement and a delicious chicken with eggs breakfast.

I hope you give this chicken and eggs breakfast recipe a try. It’s a great recipe if you’re looking for chicken breakfast ideas.

More Hearty Breakfast Recipes

And if you’re looking for more breakfast and brunch recipe ideas, don’t miss my Breakfast Category. You’ll find lots of irresistible recipes. Including the most popular breakfast recipe on my site for Hatch Green Chili Smothered Breakfast Burritos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Hash topped with a fried egg.
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5 from 5 votes

Chicken and Eggs Hash, Southwestern Style

Chicken Hash is a lively and flavorful Southwestern Breakfast recipe. Jalapeno pepper and potato join forces to bring rotisserie chicken to the breakfast table. Topped with a fried egg and you've got some heavenly hash.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast Recipes
Cuisine: Southwestern
Servings: 2
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • ½ cup bell pepper orange or red, chopped
  • 1 small onion chopped
  • 2 jalapeños stemmed and minced, veins and seeds removed
  • 1 clove garlic minced
  • ½ teaspoon thyme fresh, chopped
  • Salt and pepper to taste
  • 1 medium potato baked and then cubed
  • 1 cup chicken cooked, white and dark meat, and chopped
  • 2 large eggs

Instructions

  • Heat a skillet over medium high heat. When the skillet is hot add butter and olive oil.
  • Once the oil and butter are hot and bubbles subside from the sizzling butter, add the bell pepper, onion, jalapeños, and thyme. Season with salt and pepper and cook over medium high heat, until soft and just starting to brown, about 7 minutes. Add chopped garlic and stir until fragrant.
  • Stir in the cooked potato and cooked chicken and continue to cook until just starting to brown, 3 to 5 minutes.
  • In a separate skillet, cook your eggs. We like them over easy so I carefully crack the eggs into melted butter and cook until whites are starting to set up, then cover until yolks are cooked just right.
  • Plate the hash, top with an egg and shake on your favorite hot sauce.

Video

Notes

Tips for Success
  • Practice you knife skills and chop the chicken, potatoes and peppers in similar sized pieces. Not only will give you pride in skill set, but even pieces will result in better textures and even flavor.
  • If you feel Jalapeno peppers are simply too spicy, a good substitution is a poblano pepper.

Nutrition

Calories: 328kcal | Carbohydrates: 7g | Protein: 12g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 199mg | Sodium: 135mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1768IU | Vitamin C: 68mg | Calcium: 33mg | Iron: 1mg

Chicken and Eggs, It’s What’s for Breakfast

Cornbread Chorizo Stuffing With Jalapeno

By 8 Comments

Who says cornbread dressing with sausage needs to be traditional? This chorizo stuffing recipe will add a fiesta of flavor to your holiday meal. Chopped jalapeno peppers add a spike of heat and along with earthy New Mexico Chile powder, this is amazing with flavor.

This recipe for Chorizo Stuffing and my Broccoli Rice Cheez Whiz Casserole are the most popular side dishes on my Thanksgiving table.

Thanksgiving chorizo stuffing made with cornbread and served with turkey breast.

This post was first published October, 2013 and updated August, 2021 with step by step instructions and photos.

A few years ago my cousin Pam announced that the theme for Thanksgiving dinner was “Mexican Fiesta.” Thanksgiving morning found our family in an assembly line building cheese, chicken and ground beef enchiladas.

I contributed this Mexican Chorizo Stuffing for the meal.  Adding Chorizo sausage, jalapeno peppers, onions and sweet corn turned this cornbread sausage dressing into a fine flavored side dish, and a popular addition to the meal and that giant Thanksgiving turkey.

This is an easy, no fuss, chorizo stuffing recipe loaded with so many amazing flavors, you’ll want to make this every year.

It’s a flavorful twist on southern dressing you one you won’t regret trying out.

Ingredients You’ll Need

Ingredients to make chorizo stuffing
  • Corn Bread Stuffing: You’ll love the ease in making this recipe by using a package of Pepperidge Farm Classic Cornbread Stuffing mix.
  • Chicken Broth
  • Mexican or Spanish Chorizo Sausage? This recipe uses Mexican pork chorizo. Purchase bulk Mexican chorizo sausage that has the consistency of ground beef, rather than the fine grind type you find in a plastic tube. And if you’re feeling adventurous, make homemade chorizo. I wouldn’t recommend Spanish chorizo for this recipe, as it’s a cured aged hard sausage that wouldn’t work well in this recipe.
  • Onion: Sweet onion or yellow onion, finely chopped
  • Celery, finely chopped
  • Frozen Corn
  • Chile Powder: A single blend red chile powder is called for in this recipe, rather than Chili powder (with an “e”) which is a blend of seasonings and more commonly used for a big bow of chili soup.
  • Jalapeno Peppers
  • Butter: Professionally I use unsalted butter so that I can control the amount of salt in any dish. I recommend that you do too.
  • Cilantro: optional. Not everyone likes cilantro, so just omit if you’d like.

Recipe Swaps and Subs

  • Chile Powder: If you don’t have New Mexico red chile powder, Ancho chile powder is a good substitute. Even Chipotle Chile powder would be good here, and will add a smoky flavor.
  • Chile Peppers: A good substitute for jalapeno peppers are poblano peppers. A little bit milder on the heat scale yet still very flavorful.

How To Make Chorizo Stuffing Step by Step

Frying chorizo in a dutch oven
  1. Step 1: Cook Chorizo. Using a Dutch oven, fry the chorizo sausage over medium heat until just starting to brown. Drain grease if needed.
Sauteeing vegetables in a Dutch oven
  1. Step 2: Remove chorizo to a plate and using the same pan, heat the butter and sautee chopped onion, celery celery and jalapeno peppers until tender.
Adding corn and seasoning to make chorizo stuffing
  1. Step 3: Stir in the frozen corn and chile powder.
adding cornbread and chorizo to make chorizo stuffing
  1. Step 4: Add the chicken broth, cooked chorizo and corn bread stuffing. Stir to blend.
Chorizo stuffing topped with cilantro
  1. Step 5: Bake 20 – 30 minutes at 350 degrees or until chorizo stuffing is starting to brown on top and is heated through. You’ll love those crispy edges on the top pieces of cornbread.
Can This Chorizo Stuffing Be Frozen?

Can this chorizo stuffing be frozen? Yes! As with any type of bread product, it will freeze quite nicely. Store in a sealable container and remove as much air as possible. I like freezer zip lock bags. You can flatten them out, squeeze out the air and they store in the freezer nicely. Freeze up to two months and thaw in the refrigerator overnight before reheating. A microwave works nicely to reheat.

Can Chorizo Stuffing Be Made Ahead

We all need some wiggle room at Thanksgiving. And it’s a luxury if we can make a few things ahead of time. Recipes like this tend to dry out if made ahead ahead. Here’s what I’d do. I would prepare this recipe up to two days in advance and store in the refrigerator. The day of serving, since your oven will be working overtime, place the stuffing in a crockpot and use the high setting to heat it up for about an hour or two. Using a big spoon, stir, then switch the slow cooker to warm. Keep a can of chicken broth handy for drizzling if it seems dried out. If you’ve got oven room, you can also make ahead the day of, and place the Dutch oven into a 170 degree oven to keep warm. 170 degrees is above food safety standards yet not hot enough to cook the food.

What’s The Difference Between Stuffing and Dressing?

My family has always called it dressing because it’s served as a Thanksgiving side dish rather than stuffed inside the turkey. What is stuffing? Stuffing is the term you use when you take this your recipe, like this one for Chorizo Stuffing and stuff if into the cavity of a whole turkey and bake. Before the turkey is done, I like to remove the stuffing and place it in a casserole dish and bake in the oven to finish. This method crisps the top of the stuffing casserole while keeping all that wonderful flavor from the turkey. My friend Cauleen, who hails from Pennsylvania refers to her stuffing as “filling”. I don’t care what it’s called, it’s absolutely delicious.

Storing Leftovers

  • Everyone likes leftovers at Thanksgiving. Store leftover Chorizo stuffing in an airtight container for up to 4 days in the refrigerator.
  • I like to reheat leftovers in individual portions in the microwave. Use the 50% power option to gently reheat in 30 second increments.

Recipe for Chorizo Stuffing with Jalapeno

Cornbread dressing with chorizo and jalapeno peppers

I hope you give this Southwestern easy cornbread Chorizo Stuffing recipe a try. It adds a sassy element to a traditional Thanksgiving spread. Or a Mexican or Southwestern themed Thanksgiving dinner.

But don’t stop in November, this chorizo cornbread stuffing is great year round with a steak, chicken or pork dinner.

More Thanksgiving Side Dish Recipes

This would make a perfect side dish for Oven Roasted Turkey Breast.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo stuffing served with sliced turkey breast.
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5 from 4 votes

Easy Cornbread Chorizo Stuffing with Jalapeno

Who says stuffing has to be traditional? Bring a flavor of fiesta with Chorizo stuffing with jalapeno peppers.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 8
Calories: 178kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound ground bulk pork chorizo
  • 5 tablespoons unsalted butter
  • 1 large onion diced
  • 2 stalks celery diced
  • 2 medium jalapeno peppers tops removed, seeds removed and diced
  • 1 teaspoon New Mexico Chile Powder or ancho
  • 3 ½ cups chicken broth
  • 1 cup frozen sweet corn thawed
  • 14 ounce package classic cornbread stuffing with seasonings I like Pepperidge Farm
  • 2 tablespoons cilantro chopped

Instructions

  • Preheat oven to 350 degrees
  • In a 3 quart saucepan, cook chorizo on the stovetop until browned. A Dutch oven works perfect for this recipe. Remove chorizo to a plate and wipe pan clean with a paper town. 
  • Heat butter in the same pan over medium high heat. 
  • When bubbles in the butter subside, add onion, celery and jalapeno and cook until tender. About 5 minutes. Stir in corn and chile powder.
  • Add broth and heat to a simmer.
  • Remove saucepan from heat and stir in cornbread. 
  • Add the cooked chorizo to the ingredients in the Dutch oven and stir.
  • Bake for 20 – 30 minutes in oven to marry flavors and heat through. Sprinkle with chopped cilantro. Serve.

Notes

  • Chile Powder: If you don’t have New Mexico red chile powder, Ancho chile powder is a good substitute. Even Chipotle Chile powder would be good here, and will add a smoky flavor.  Chile powders can vary in heat levels so be careful on how much you add. You can always stir in more once cooked.
  • Mexican or Spanish Chorizo Sausage? This recipe uses Mexican chorizo. Purchase bulk Mexican chorizo sausage that has the consistency of ground beef, rather than the fine grind type you find in a plastic tube. I wouldn’t recommend Spanish chorizo for this recipe, as it’s a cured aged hard sausage that wouldn’t work well in this recipe.
  • How To Tame The Heat Of A Jalapeno Pepper If jalapeno peppers are just too hot for your liking, simply remove the seeds and veins from the pepper. They carry the heat. 

Nutrition

Calories: 178kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 216mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 6.9mg | Calcium: 10mg | Iron: 0.3mg

Easy Cornbread Chorizo Stuffing … It’s What’s for Thanksgiving

Simple Grilled Salmon with Butter Dill Sauce

By 15 Comments

Simple Grilled Salmon fillets. The buttery flavor of salmon shines when flavored with the fresh flavor of butter dill sauce. This is an incredibly easy Summer grilled salmon dinner recipe.

Don’t miss one of our favorite easy salmon recipes. This mustard Maple Syrup Salmon recipe is a perfect combo of sweet and savory.

Grilled salmon fillet topped with dill butter served with grilled vegetables

This recipe was first published July of 2013 and updated August 2021 with step by step photos and instructions.

Grilled Salmon with Butter Dill Sauce is a classic combination. Where ever butter goes, it brings a richness to any food it hangs out with. And dill brings a fresh citrusy grassy layer of flavor that just works so well with salmon.

This combination is most certainly Summer on a plate. I like to serve this meal with a Old Fashioned Potato Salad and simple grilled vegetables.

For dessert? there’s nothing better than Peach and Blueberry Cobbler. Topped with a big scoop of vanilla ice cream. Out-of-this-world. 

Now that we’ve got this easy summer menu planned, let’s talk about this simple grilled salmon recipe that is simply perfect for dinner on the patio.

Ingredients You’ll Need

Ingredients to make simple grilled salmon
  • Salmon Fillet: A nice fillet of salmon. About ½ pound per person. King, coho, sockeye or Copper River are types of salmon choices.
  • Garlic Salt
  • Butter: Unsalted. Professionally I use unsalted butter so that I can control the amount of salt in any dish. I recommend that you do too.
  • Fresh Dill. Dill is very easy to grow, using fresh is recommended. The baby dill purchased in the plastic packages in the grocery store, I find to be almost flavorless. Or purchase dill at your local farmer’s market.
  • Lemon
how to make dill butter for simple grilled salmon
  • Step 1: How to make dill lemon butter: Bring the butter to room temperature. Chop the fresh dill as small as you can.
butter with chopped fresh dill
  • Step 2: In a small bowl, and using a fork, mix the softened butter with the fresh dill until well combined.
cooking salmon fillets on a grill
  • Step 3: Prepare a charcoal grill, or heat your gas grill to 500 degrees. Clean and oil the grates of the grill. I also like to brush the top of the salmon fillets with olive oil. Season fillets with garlic salt, salt and pepper and a squeeze of lemon. Sprinkle some of the fresh dill on top if you’d like. Turn the heat down to 350 degrees and place the salmon skin side down on the sizzling grates. Keep the lid down, checking on the salmon every few minutes.

What Temperature is Grilled Salmon Done?

  • Cook 15-20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it’s done.
  • If you’d like to test the salmon temperature with a meat thermometer, it should be cooked to 145 degrees.
  • PRO TIP if you start see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. It’s also an indicator that the salmon is cooked.

Why Grill Salmon With The Skin Down?

Grilling salmon is actually very easy. But do you leave the skin on? Yes! When you grill salmon, keep that skin on.

It provides a safety layer between the flesh and the hot grill. And it makes it much easier to slide a spatula under the salmon skin to remove once its cooked. Easy!

Do You Have To Flip Salmon On The Grill?

You can, but you don’t have to. And I don’t. Again, the skin acts as a barrier between the heat and the flesh of the salmon. I simply cook the salmon skin side down keeping the lid of the grill closed.

If you want those beautiful grill marks, flip the salmon the last couple of minutes of cooking. If your grill is well seasoned, the salmon shouldn’t stick to the grates.

Where Can I Find Quality Salmon?

Navigating the challenges of purchasing top-notch seafood in the land-locked state of Colorado has always been a quest. And when it is available, it comes with a premium price tag. Enter Sitka Seafood Market who elevates the seafood purchasing experience. They source sustainable seafood from pristine waters. Blast frozen at the peak of freshness, delivered straight to your doorstep to insure superior quality and freshness. Check out their program and get in on the catch.

Disclaimer: I must disclose that I have received free product from Sitka Seafood Market. However, my opinions about the quality of their seafood are my own. If you order from Sitka Salmon, I receive a small commission without any additional cost to you.

To Serve

To Serve: Place cooked salmon fillets on a plate and immediately place a generous dollop of the dill lemon butter on top. Scatter some of the grilled vegetables around the grilled salmon and dig in.

Recipe for Simple Grilled Salmon with Butter Dill Sauce

Easy grilled salmon fillets served with grilled vegetables on a rustic white plate

Fresh grilled vegetables are a beautiful side for this simple grilled salmon recipe. You’ll find instructions in the recipe card below.

I hope you give this simple grilled salmon with butter dill sauce a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have a favorite easy grilled salmon recipe, let me know, I’d love to give it a try.

More Easy Salmon Fillet Recipes

And if you’re looking for more seafood recipes, don’t miss my Seafood Category, for the most popular salmon recipe for Smoked Salmon Platter. A super easy and impressive Appetizer idea.

Grilled salmon fillet topped with dill butter served with grilled vegetables
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5 from 1 vote

Simple Grilled Salmon Fillets with Dill Lemon Butter

Simple Grilled Salmon, wild caught Sockeye Salmon. Simply flavored with butter and dill, this is an incredibly easy salmon dinner recipe.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 110kcal
Author: Lea Ann Brown

Ingredients

  • 2 Salmon Fillets ½ pound per person
  • ¼ teaspoon garlic salt
  • ½ lemon juiced
  • salt and pepper to taste
  • 2 Tablespoons butter room temperature
  • 1 Tablespoon fresh dill chopped

Instructions

  • Bring butter to room temperature. In a small bowl, combine softened butter with dill.
  • Spray grill with cooking spray or rub the grates with oil.
  • Light grill and preheat to 500 degrees and then turn down to 350
  • Season fillets with onion powder, lemon juice and salt and pepper to taste. And coarse ground fresh cracked pepper is good here.
  • Place fillets on hot grill, skin side down. Cook 20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it's done.
  • Transfer the salmon to plates and top with a healthy dollop of the dill butter.
  • Grilled vegetables are a simple side for this grilled salmon dinner.

Notes

What Temperature Is Salmon Done?
  • Cook 15-20 minutes without turning. Check doneness after 15 minutes by pressing on the top of the salmon with a fork. Once the salmon separates easily, then it’s done.
  • If you’d like to test the salmon temperature with a meat thermometer, it should be cooked to 145 degrees.
  • PRO TIP if you start see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white.
Grilled vegetables are a lovely and healthy side dish for this salmon recipe. Here’s what to do:
  • Slice zucchini and summer squash about a quarter of an inch thick. Slice them on an angle.
  • Clean and trimmed green onions.
  • Thick sliced some red onion.
  • Half a few mini bell peppers.
  • In a large bowl, toss them all with some olive oil. Season them lightly with salt and pepper and let the smoky flavors from grill do the rest.
  • Put them on the grill at the same time as the salmon. Carefully turn them several times, watched them closely so they didn’t burn and make sure you have some lovely grill marks. Easy!

Nutrition

Calories: 110kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 682mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg

Simple Grilled Salmon with Butter Dill Sauce …It’s What’s for Dinner

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork Butt Brine, Recipe From Manor Vail Lodge

By 38 Comments

Manor Vail Lodge and Resort in Vail, Colorado has shared their recipe for their pork butt brine. It makes the most melt in your mouth, tender, remarkable tasting pulled pork. This brine recipe for pork shoulder makes a mean pulled pork sandwich, without using a smoker.

A platter of pulled pork with cole slaw and buns

This post was first published in 2009 and updated with step by step instructions August 2021.

A couple of weekends ago we attended a large outdoor party a birthday celebration. Our host Greg uncovered a large tray of the most delicious looking pulled pork.

Not only did it look scrumptious, it was scrumptious. The most melt in your mouth, tender, wonderful tasting pulled pork that I have ever had. So full of many different flavors. Being the opportunistic foodie that I am, I asked for the recipe.

Greg is in the hotel management business. It seems he was in Vail visiting one of their properties, the Manor Vail Lodge Resort. He mentioned to the chef about cooking for Connor’s birthday party crowd and this recipe was offered up.

This pork butt brine to make pulled pork is compliments Executive Chef, Richard Bailey, at Manor Vail Lodge Resort in Vail. I did get permission from Chef Bailey to reprint this recipe and share it all with you. Thank you Chef Bailey.

Creating Brine For Pork Shoulder

In order to cook the best pulled pork, it’s essential to have an excellent pork butt brine recipe. Which means to plan a couple days in advance. A day for the for the brine time, and a 10 hour slow roast time.

Both of these steps will create a pork roast where the meat literally falls apart and with with divine flavor

What’s The Best Pork For Pulled Pork?

To make the best pulled pork, purchase a whole pork shoulder. A whole pork shoulder is a relatively tough piece of meat and it’s inexpensive and can be purchased for about $3 – $4 per pound.

Pork shoulder comes layered with fat and can be labeled pork butt or Boston butt. It can be sold bone in or boneless and you’ll also find it cut into smaller pieces that weigh about 5 pounds each.

This brine for pork shoulder recipe is for using 10 pounds of pork butt shoulder roast. You can easily half this recipe if you purchase a 5 pound roast.

Ingredients You’ll Need

ingredients to make brine for pulled pork

Pork Shoulder Brine:

  • Water, 2 gallons
  • Brown sugar, 2 cups, Sugar has little to no effect on the texture of the meat, it simply adds a sweet flavor
  • Coarse Kosher Salt, 1 Cup, Kosher salt is preferred for brining because of its purity and pure salt flavor. Either Morton and Diamond Crystal are recommended.
  • Black pepper, 12 Tablespoons, or 6 tablespoons whole black peppercorns
  • Cinnamon sticks, 6
  • Sage, 8 teaspoons
  • Carrots, 2
  • Onion, 1
  • Celery, 2 stalks
  • Bay leaves, 8
  • Oranges, 2
  • Limes, 2
  • Lemons, 2
  • Pork shoulder roast, 10 pounds

How To Make This Pork Butt Brine

brine for pulled pork
Step 1
  • Step 1: Place the brine ingredients in a large soup pot. I used my canning pot. Bring the brine mixture to a boil, turn down heat and simmer for 10 minutes.
  • Remove from heat and let stand until liquid is at room temperature. It will take about an hour and a half to come to room temperature.
Pork shoulder roast in a Pork Shoulder Brine
Step 2
  • Step 2: When the brine has cooled, add the pork shoulder. Refrigerate and let cure in the refrigerator for 24 hours.
Preparing pan to roast a pork should butt
A pork should butt roast in a roaster pan ready for the oven
Steps 3 and 4
  • Step 3: Cook the pork. The next morning preheat oven to 225 degrees. Ladle about four cups of the brine solution in the bottom of a roaster pan to create a flavorful steam bath. I use my turkey roaster pan.
  • Remove the roast from the brine and pat dry with paper towels. At this point, you can season the roast with a rub mixture. I usually don’t.
  • Step 4: Heat a large fry pan over medium high heat. Once the pan is hot, add about two tablespoons of canola oil. Sear the roast, or roasts on each side, about 5 minutes per side.
  • Place the seared brined pork shoulder on roasting rack, cover the entire pan with heavy duty aluminum foil and bake 10 hours.
Using forks to shred pulled pork roast for pulled pork sandwiches
Step 5
  • Step 5: Once the pork roast is cooked, remove to a large cutting board. Using two forks, shred meat as soon as it is cool enough to touch. Now you’re ready to devour that brined pulled pork meat.

FAQs, Brine For Pork Shoulder

What Is The Best Cut Of Meat For Pulled Pork?

Hands down, a pork shoulder roast. It’s ideal for pulling pork. It has an optimum fat content to produce tender, fall apart pork. It’s important to cook it low and slow for the protein to break down properly.

Can You Freeze Left Over Pulled Pork?

Absolutely. Just store portions in a freezer safe container. Zip Lock freezer bags, or a vacuum sealer work good because you can press the air out of the container before freezing. This will prevent freezer burn.

Can I Sear The Pork Shoulder On The Grill?

If you don’t have a skillet large enough to easily sear that pork roast, fire up that grill. Just heat it to 450 degrees, pat the pork roast dry, add some dry rub or seasoning (if using) and use the grill to sear each side of the pork shoulder. It will save you from kitchen cleanup and you won’t have to deal with the smoke from the stove-top sear. Then place it in your roasting pan and finish in the oven at 225 degrees for 10 hours.

How Many People Does a 10 Pound Pork Roast Feed?

Once it’s all said and done and the fat renders and the bone is removed, a 10 pound pork roast will yield about 6 pounds of finished meat. And serve about 18 people.

Ways to Serve Pulled Pork

Now that you’ve got all of this tender pulled pork meat, here are some ways to use it other than the popular pulled pork sandwich.

  • Pulled Pork Tacos, add some shredded pulled pork to a warmed corn tortilla. Top with some pickled onions and a drizzle of Jalapeno Aioli.
  • Pulled Pork Enchiladas, Make some enchilada sauce, fry and dip corn tortillas and roll into a casserole dish. Top with a healthy amount of shredded cheese for easy enchiladas.
  • Pulled Pork Burrito. Warm a flour tortilla, add some warm shredded pulled pork, warm black beans and a slice of avocado. Try a drizzle of Chipotle Peach Salsa with this burrito.
  • Pulled Pork Nachos: Grab some tortilla chips and top with grated cheese and pulled pork. Bake until cheese has melted and pork is warm. Top with sliced sweet onions, sliced black olives, some salsa and a drizzle of Mexican crema.
  • How To Eat Pulled Pork Without Bread? Add the shredded meat on top of a tossed salad. Creamy blue cheese dressing would be divine here.

Pro Tip: Let The Brine Cool! After cooking the brine, let it cool to room temperature. If you place the raw meat in the hot brine, it will toughen the pork.

Pork Butt Brine Recipe

three different pulled pork sandwich ideas.

As you can see, I had fun making little pulled pork slider sandwiches. I love playing around with toppings for pulled pork sandwiches.

  • Sweet and spicy pickles, are a simple pulled pork topping idea. Sweet and spicy makes a great flavor combo with the savory pork.
  • Always a favorite and classic topping is Cole Slaw. I like this slaw recipe from Bobby Flay that he uses on his Slaw Burgers.
  • Seems I always have a jar of pepperoncini in the fridge. Throw a few slices on top of pulled pork sliders for a WOW flavor combo. It makes absolutely delicious little sandwiches.
  • Chow Chow: I pick up a few jars of Colorado made chow chow at our farmer’s market towards the end of the season. Keep a stash of this sweet, salty, spicy condiment to top pulled pork sandwiches. It’s divine.

Again, this brine for pork shoulder turned out the most delicious, moist, tender recipe I’ve ever had. I hope you give the recipe and try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of luscious savory recipes, including the most popular on my site for Crock Pot Country Style Pork Ribs.

More Recipes Using a Pork Shoulder Roast

A platter of pulled pork with cole slaw and buns
Print Recipe
5 from 1 vote

Manor Vail Lodge Pork Butt Brine Recipe

Seared and roasted until savory and delicious, this is the most melt in your mouth, tender, remarkable tasting pulled pork.
Prep Time15 minutes
Cook Time10 hours
Brine1 day
Course: Main Course Pork
Cuisine: American
Servings: 18
Calories: 384kcal
Author: Lea Ann Brown

Ingredients

  • 10 pounds pork shoulder roast 2-5 pound roasts or 1 8 – 10 pound pork shoulder roast, bone in or boneless
  • 2 gallons water
  • 2 cups brown sugar
  • 1 cup kosher salt Mortons or Diamond Crystal
  • 12 Tablespoon black pepper or 6 tablespoons whole peppercorns
  • 6 cinnamon sticks
  • 8 teaspoons sage dried
  • 2 carrots cut into chunks
  • 1 onion peeled and cut into wedges
  • 2 stalks celery cut into chunks
  • 8 bay leaves
  • 2 oranges washed and cut into wedges
  • 2 limes washed and cut into wedges
  • 2 lemons washed and cut into wedges
  • 24 hamburger buns or 3 packages of slider buns

Instructions

  • Add all brine ingredients to a large soup kettle. I used my canning pot.
  • Bring the brine mixture to a boil, turn down heat and simmer for 10 minutes.
  • Remove from heat and let stand until liquid is at room temperature. This will take oven an hour. NOTE: you place the meat in the hot brine, it will toughen. When the brine has cooled, add the pork, refrigerate and let cure for 24 hours.
  • The next morning preheat oven to 225 degrees. Ladle about 4 cups of the brine in the bottom of the roaster pan. A turkey roaster works great here. The seasoned brine will create a flavorful steam bath.
  • Sear the roast (s) on each side. Place roasts on the roasting rack, cover with heavy duty foil and bake 10 hours.
  • Shred meat as soon as it is cool enough to touch. While shredding, remove any of the chunks of fat that didn't render off. Once the pork is shredded, If you'd like, add a scoop of the drippings from the roasting pan to the shredded pork. It will add flavor and moisture.

Notes

If you don’t have a skillet large enough to easily sear that pork roast, fire up that grill. Just heat it to 450 degrees, pat the pork roast dry, add some dry rub or seasoning (if using) and use the grill to sear each side of the pork shoulder. It will save you from kitchen cleanup and you won’t have to deal with the smoke from the stove-top sear. Then place it in your roasting pan and finish in the oven at 225 degrees for 10 hours.
Can you freeze pulled pork? Just store portions in a freezer safe container. Zip Lock freezer bags, or a vacuum sealer work good because you can press the air out of the container before freezing. This will prevent freezer burn.
Toppings For Pulled Pork Sandwiches or Sliders 
  • Sweet and spicy pickles, are a simple pulled pork topping idea. Sweet and spicy makes a great flavor combo with the savory pork.
  • Always a favorite and classic topping is Cole Slaw. I like this recipe from Bobby Flay that he uses on his Slaw Burgers.
  • Seems I always have a jar of pepporoncini in the fridge. Throw a few slices on top of pulled pork sliders for a WOW flavor combo. It makes absolutely delicious little sandwiches.
  • Chow Chow: I pick up a few jars of Colorado made chow chow at our farmer’s market towards the end of the season. Keep a stash of this sweet, salty, spicy condiment to top pulled pork sandwiches. It’s divine.

Nutrition

Calories: 384kcal | Carbohydrates: 46g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 5046mg | Potassium: 588mg | Fiber: 3g | Sugar: 22g | Vitamin A: 917IU | Vitamin C: 14mg | Calcium: 157mg | Iron: 4mg

Manor Vail Lodge Pork Butt Brine … It’s what’s for Pulled Pork Sandwiches

Deviled Eggs With Bacon and Jalapeno

By 7 Comments

Smoky with a just right “bite of heat” from jalapeno pepper, these Deviled Eggs with Bacon and Jalapeno are a delicious twist from the classic deviled egg.

Deviled Eggs will forever be a timeless appetizer finger food option for any occasion. And so fun to play with the flavors. Like these Spicy Deviled Eggs, or these Mexican Deviled Eggs with Chorizo.

Deviled eggs with bacon and jalapeno.

What You Can Expect From This Recipe

People go crazy over deviled eggs, and it seems within minutes of hitting the table, they disappear. I’m pretty sure you can never bring too many. It’s the ultimate idea for any pot-luck or gathering thrown your way. They’re simply flat-out fun.

So what you can expect is a delicious appetizer that is about to make you very popular.

This deviled egg filling is seasoned with a spicy rustic mustard, and combining a little bit of sour cream to the traditional mayo filling, which adds a bit of milky acidic tang.

Bacon bits and fine diced raw jalapeno peppers join forces to bring a Western flair and spicy note.

I’ve made deviled eggs so many times in my life that I could practically make them in my sleep. I’ll show you an easy way to remove the yolks from the whites and how to fill the egg whites.

You will not find any complicated piping bag instructions. I’m against using a piping bag for deviled eggs. Who wants them to look like you purchased them from the grocery store? Deviled eggs are a rustic homemade appetizer, which simply requires using a kitchen fork and a bowl and a grapefruit spoon. It doesn’t get any easier than that.

With that said, let’s make Deviled Eggs with Bacon and Jalapeno.

Ingredients You’ll Need

Ingredients to make deviled eggs with bacon and jalapeno.
  • Bacon: We all know that bacon makes everything better. This recipe calls for 4 slices thick cut bacon, fried or baked until just starting to crisp. Using thick sliced bacon will result in a more substantial bacon experience.
  • Mayo: Good quality mayonnaise such as Hellmans, Best Foods or Dukes.
  • Spicy Mustard: Spicy brown mustard works well for this recipe. French’s is a brand that is readily found on your condiment aisle at the grocery store.

Step By Step Instructions

How to make Deviled Eggs With Bacon and Jalapeno … it’s easy.

Frying chopped bacon and diced jalapeno to make bacon jalapeno deviled eggs.
A plate of hard boiled eggs cut in half to make Bacon and Jalapeno Deviled Eggs
  1. Step 1: Hard boil the eggs. For me, the easiest way is to use this Instant Pot Recipe. Or cover eggs with cold water in a saucepan. Place the eggs on low heat and gently bring them to a simmer. Simmer for about 1 minute, then remove from heat and cover the pan. Let them steep for 15 – 17 minutes. Place eggs in an ice bath.
  2. Step 2: Cut the bacon into small pieces and fry until almost done. Add the chopped jalapeno and sautee just long enough to soften. About 1 minute. Set aside.
  3. Step 3: Using a sharp knife, slice the hard boiled eggs length-wise.
Adding ingredients in a bowl to make Bacon and Jalapeno deviled eggs.
Using a fork to mix ingredients to make Bacon and Jalapeno deviled eggs.
  1. Step 4: Use the tip of the knife to pop the egg yolks from the whites into a bowl. Add the mustard, mayonnaise, sour cream, sugar, cooked bacon bits and jalapeno peppers to egg yolks. Reserve about ⅛ cup of the peppers and bacon to garnish the deviled eggs.
  2. Step 5: Using the back of a fork, mash and mix the ingredients until smooth. Set aside.
Bacon Jalapeno Deviled Eggs on a Chicken deviled egg plate.
  1. Step 5: I like to use a grapefruit spoon to pat and fill the egg whites with the deviled egg mixture. Use tweezers or your fingers to sprinkle on reserved bacon and jalapeno peppers for garnish.

Questions You May Have

Can Deviled Eggs Be Made The Day Before?

Yes. You can make deviled eggs a couple of days in advance. Just store them on a plate covered with plastic wrap in the refrigerator.

How Long Do Deviled Eggs Last Out Of The Fridge?

Since there’s mayonnaise involved, foodsafety.gov recommends not to leave them at room temperature over 2 hours.

How Spicy Hot Are They?

I like to deseed and devein the jalapeno peppers before dicing and cooking. The seeds and veins are where all of the heat lies. You’ll still get that wonderful jalepeno pepper flavor without the heat. Leave the seeds and veins if you want an exciting hot experience.

Tips For Success

  • Use an Instant Pot For Hard Boiled Eggs: My Instant Pot has been worth it’s weight in gold when it comes to turning out perfect hard boiled eggs – every time! If using stove top, cover the eggs with cold water, slowly bring them to a boil. Let simmer for 1 minute, remove from heat and cover the pan. Let them sit in the hot water for 15 minutes, or if you’re at high altitude like me, 18 minutes. Transfer them to an ice bath, gently breaking the shells as they cool.
  • The Knife Matters: Use a sharp knife to cut the eggs for a clean appearance. Don’t use a serrated knife which will leave line marks on the flat edges of the eggs.
  • Filling Deviled Eggs: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.
  • Use Tweezers: I have a set of kitchen tweezers that I received through Culinary School. They come in handy for many projects, but especially for this one. They work great to place the little bacon laces on top of the eggs. Regular tweezers or nimble fingers also work.

And if you’re looking for more party food appetizer recipes, check out my Appetizer Category. You’ll find lots of great party food, including the most popular on my site for my Smoked Salmon Platter – easy, showy and impressive

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Deviled eggs with bacon and jalapeno.
Print Recipe
5 from 3 votes

Deviled Eggs with Bacon and Jalapeno

Smoky with a just right "bite of heat" from jalapeno pepper, these Deviled Eggs with Bacon and Jalapeno are a delicious twist from the classic deviled egg.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Appetizer Recipes
Cuisine: American
Servings: 18 deviled eggs
Calories: 88kcal
Author: Lea Ann Brown

Ingredients

  • 10 large Eggs Hard boiled
  • 1 Tablespoon Sour Cream
  • 2 Tablespoon Whole Grain Dijon Mustard
  • 5 Tablespoons Mayonnaise
  • ½ teaspoon Sugar
  • 4 slices Thick Cut Bacon
  • 1 – 2 Jalapeno Peppers tops removed, veins and seeds remoed (for heat) and diced.

Instructions

  • Hard boil the eggs. For me, the easiest way is to use this instant pot recipe. Or cover eggs with cold water in a saucepan. Place the eggs on low heat and gently bring them to a simmer. Simmer for about 1 minute, then remove from heat and cover the pan. Let them steep for 15 – 17 minutes. Place eggs in an ice bath.
  • Cut the bacon into small pieces and fry until almost done. Add the chopped jalapeno and sautee just long enough to soften. About 1 minute. Set on a paper towel to drain.
  • Using a sharp knife, slice the hard boiled eggs length-wise.
  • Use the tip of the knife to pop the egg yolks from the whites into a bowl. Add the mustard, mayonnaise, sour cream, sugar, cooked bacon bits and jalapeno peppers to egg yolks. Reserve about ⅛ cup of the peppers and bacon to garnish the deviled eggs.
  • Using the back of a fork, mash and mix the ingredients until smooth. Set aside.
  • I like to use a grapefruit spoon to pat and fill the egg whites with the deviled egg mixture. Use tweezers or your fingers to sprinkle on reserved bacon and jalapeno peppers for garnish.

Notes

Note: 10 eggs don’t routinely make 20 deviled eggs. To mound the deviled egg mixture into the whites will use more filling. Plus some of the egg whites will tear. Pick the best egg white shells to make 18 beautifully filled deviled eggs.
Tips For Success
  • Use an Instant Pot For Hard Boiled Eggs: My Instant Pot has been worth it’s weight in gold when it comes to turning out perfect hard boiled eggs – every time! If using stove top, cover the eggs with cold water, slowly bring them to a boil. Let simmer for 1 minute, remove from heat and cover the pan. Let them sit in the hot water for 15 minutes, or if you’re at high altitude like me, 18 minutes. Transfer them to an ice bath, gently breaking the shells as they cool.
  • The Knife Matters: Use a sharp knife to cut the eggs for a clean appearance. Don’t use a serrated knife which will leave line marks on the flat edges of the eggs.
  • Filling Deviled Eggs: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.
  • Use Tweezers: I have a set of kitchen tweezers that I received through Culinary School. They come in handy for many projects, but especially for this one. They work great to place the little bacon laces on top of the eggs. Regular tweezers or nimble fingers also work.

Nutrition

Calories: 88kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 137mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Calcium: 16mg | Iron: 1mg

Deviled Eggs With Bacon and Jalapeno … Its what’s for your next party