Sweet Potato and Pork Belly Hash
Quite possibly the best hash you'll ever eat. Slow-roasted pork belly fried together with sweet potatoes, sprouts, and a spicy/sweet glaze. Topped with an egg, of course.
- 1 pound pork belly, roasted
- 1 cup chicken stock, boiling
- 1 teaspoon dried thyme
- Salt and pepper
- 1 pound sweet potatoes, peeled and diced
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 pound Brussels sprouts, quartered
- 1 tablespoon molasses
- 2 tablespoons honey
- 1/2 teaspoons red pepper flakes
- 4 large eggs
1. The day before you intend to make the hash, preheat oven to 300ºF. Score pork belly with a sharp knife, being careful to just score through the fat. Try not to cut too deep. Season belly liberally with dried thyme, salt, and pepper, and place it in an 8x8-inch baking dish. Ladle a cup of hot stock around the pork belly.
2. Roast pork belly covered with foil for two hours, then remove foil and roast for another two hours. Remove belly from the oven, let cool, and store overnight in refrigerator until needed.
3. When you're ready to make the hash, remove belly from the fridge. If there is skin on the belly, you can either cut it off or leave it on. If you leave it on, the cubes will have a very crispy cracklin crust. Cube belly into 1/2-inch cubes.
4. Add pork belly to a large skillet over medium heat and cook until pieces are crispy, about 10 minutes. Remove belly from the skillet. There should be a few tablespoons of rendered fat in the skillet. Leave it!
5. Add the cubed sweet potatoes and Yukon gold potatoes to the skillet with the fat and let cook, over medium heat, until they start to brown on all sides, another 10-12 minutes.
6. Add quartered sprouts to the skillet and continue to cook until they are tender and lightly browned, another 6-7 minutes.
7. Add pork belly back in and season the hash with salt and pepper.
8. In a small bowl, stir together molasses, honey, and red pepper flakes. Set aside.
9. Keep hash warm over low heat and fry four eggs however you like
10. Divide hash evenly between plates and top each plate with an egg. Drizzle molasses mixture over each plate and serve immediately!
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