After our Four Corners of Carolina BBQ Moonlight Buffet, I was fortunate (and very pleasantly surprised) to find myself with leftovers from some of the finest pulled pork barbeque establishments in the state. It’s a testament to the sheer wonderfulness of South Carolina ‘cue that after that evening’s bacchanal, I woke up wanting more!

So here’s a couple of ideas for a post-barbecue-bash breakfast made from leftovers:

Pork Barbecue and Cheddar Omelette With BBQ Hash Fritters

PREPARATION FOR THE PORK BBQ & CHEDDAR OMELET:

Heat about 1/2 to 3/4 cup of barbeque per omelet, moistening it with a little sauce (I used Trenton Bar-B-Q’s light tomato-based sauce for this.) Fold it into a 3 egg omelet with a good handful of grated cheddar cheese. Drizzle a little extra sauce on top.

PREPARATION FOR THE BBQ HASH FRITTERS:

Barbeque hash is very different from standard hash, but these fritters bridge the gap.

Combine equal parts of hash and rice, and for each cup add 2 tbsp chopped pickled jalapenos and 1/4 tsp black pepper. Taste for salt and add a pinch or two if needed, then mix in 2 tbsp flour per cup. Form into small patties and fry in oil until crispy, turning once.

Serve this breakfast with Sunbeam King Thin toast for an authentic touch.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow for BBQ Redo #2, when we’ll share the original recipe for our Deep South Philly BBQ Cheese Steak Sandwich, which combines some of the best flavors from the popular cuisines of the American South and Northern U.S.