Recipe courtesy of Turner Broadcasting System
Sweet and Spicy Pork Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 262 calorie
- Total Fat
- 12.6 grams
- Saturated Fat
- 4.2 grams
- Cholesterol
- 84 milligrams
- Sodium
- 318 milligrams
- Carbohydrates
- 13.6 grams
- Dietary Fiber
- 2.6 grams
- Protein
- 23.7 grams
- Sugar
- 4.1 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
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
Directions
- 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.