Sweet and Spicy Pork Hash

Corned beef and hash is a diner staple but it's a definite no-no for paleo dieters. Substitute canned corned beef with lean ground pork[, and swap out nutrient-deficient potatoes for beta-carotene and vitamin C-rich sweet potatoes. Flavor with spices found in spicy Italian sausage to create a preservative-free, completely unprocessed breakfast. Added bonus: a runny yolk provides a delicious "sauce" for your hash.]

Total Time:
35 min
10 min
25 min

4 servings

  • 1 large sweet potato, cut into 1/2-inch dice
  • 2 teaspoons canola oil
  • 1 pound lean ground pork
  • 2 teaspoons fennel seeds
  • 1 teaspoon crushed red pepper
  • Pinch ground black pepper
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • 1/2 teaspoon coarse sea salt, optional
  • 4 eggs
Watch how to make this recipe.
  • Bring a pot of water to a boil in a medium saucepan. Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.

  • Heat the oil in large nonstick skillet set over high heat. Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute. Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes. Stir in the sweet potatoes and add the salt if using. Cook the hash until the sweet potatoes and pork are slightly golden.

  • Heat a large nonstick skillet over medium heat. Cook the eggs sunny-side up, 3 to 4 minutes. Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny), 1 minute.

  • Divide the hash evenly among four plates and place an egg on top of each serving. Serve warm.

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