Fork n' Pint's Louisiana Crash Hash recipe

This recipe comes courtesy of Chef Ted Teeter from Fork n' Pint. 
Fork & Pint is located at 4000 Cass Elizabeth Road in Waterford. For more information, visit
  • 5 oz of pulled smoked pork butt
  • 2 oz crumbled bacon
  • 2 oz of diced green onions
  • 3 oz of bbq sauce
  • 4 oz of diced potatoes
  • Salt/pepper to taste
  • 1/2 cup of heavy cream
  • 1/4 cup of hot sauce
Garnish with fried shallots and chopped green onions
Top with 2 fried eggs
2 tsp of any oil
  1. In a pan add cream and hot sauce bring to a boil and turn off heat and set aside
  2. In a new pan add oil and get hot
  3. Add potatoes and green onions
  4. Then add bacon and pork, get hot
  5. Then add bbq sauce
  6. Set aside
  7. In a separate pan add little oil and fry 2 eggs sunny side up
  8. With a 1 cup round mold, fill it with pork mix
  9. Place on plate, then fill rest in mold and place on plate
  10. Place 2 fried eggs on top of mixture
  11. Then pour cream sauce around edge of mix and garnish with green onions and fried shallots
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