Pork Belly & Sweet Potato Hash with Baked Eggs

Runny yolks. I’m obsessed with them. I could have runny yolks over a ridiculously crazy number of meals. I also inherited some pork belly from my best friend before he moved to Portland. Since they had to drive out to the great state of Oregon, they couldn’t take any food with them so they invited me over to rummage through their fridge and freezer, taking what I wanted. Among some extra condiments and frozen meats, I snagged some pork belly! Y-U-M! I knew I wanted to use it, and soon, but I had no idea what I wanted to make with it. Enter runny yolks that have been on my brain, enter some sweet potatoes on my counter that I needed to use, and BAM – Pork Belly & Sweet Potato Hash with Baked Eggs.
For a touch of color and a serving of greens I shredded some brussel sprouts, and then I pan fried some mushrooms as well, so this dish was loaded with healthy veggies!

The flavor was amazing; the saltiness of the pork belly combined with the touch of sweet from the sweet potatoes was fantastic. I love some good hot sauce (shout out to Frank’s!), so I doused my serving in hot sauce for a delicious kick of flavor.

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Pork Belly & Sweet Potato Hash with Baked Eggs
Serves 4

INGREDIENTS:

  • 2 large sweet potatoes, diced
  • 1 cup pork belly, diced
  • 5 eggs
  • 1 1/4 cup brussel sprouts, shredded
  • 1 cup mushrooms, diced
  • 1 tbsp. unsalted butter
  • 1 tbsp. extra virgin olive oil
  • Hot sauce, to drizzle
  • Garlic salt and pepper, to taste


DIRECTIONS:

1. Preheat the oven to 400 degrees.

2. Place the diced pork belly in a large skillet, and pan-fry until nice and crispy over medium-high heat. Set aside in a large bowl, and leave the fat from the pork belly in the pan.

3. Season sweet potatoes with garlic salt and pepper. In the skillet with the pork belly fat, add the diced potatoes and butter. Saute the potatoes until they are nice and crispy, approximately 15 minutes. Add the potatoes to the bowl with pork belly.

4. Next, melt the butter in the same pan, then add the diced mushrooms and brussel sprouts, and fry until the mushrooms are browned. Add the vegetables to the bowl with the pork belly and potatoes.

5. Mix the pork belly, potatoes and vegetables together in a bowl, seasoning with salt and pepper. Add back into the skillet and make five pouches in the mix. Crack each egg into the pouches in the skillet, being careful not to break the yolk. Season lightly with salt and pepper.

6. Place the skillet in the oven, baking the eggs for approximately 8-10 minutes or until the whites are cooked through, but the yolks are still runny. Serve and enjoy!


NUTRITIONAL INFORMATION (per serving):

Pork Belly Hash

 

Cheers!
Heather

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