Weekends are for brunch, and you don’t even have to wait until Sunday any more! While every restaurant, hotel, and cafe serves brunch – jazz brunch, gospel brunch, champagne brunch, seafood brunch; you can also cook up a fabulous brunch at home with this easy, one-skillet sweet potato, pork, and apple skillet hash in a flash. #SundayFunday has arrived!
The reason I’ve had brunch on the brain is that I was recently contacted by Kitchen PLAY to participate in December’s Progressive Party. I was delighted to learn that the National Pork Board was sponsoring this month’s event and, rather than being assigned a particular course, each participating blogger was asked to create a pork recipe inspired by one of the holiday trends uncovered in their annual “Holiday Table Trends” survey. And, you guessed it – my trend was brunch!
Brunch is a relaxing way to unwind on the weekend, but it’s also a wonderful way to entertain during this hectic time of year. With the holidays comes the joy of gathering with family and friends to celebrate and a welcoming, bountiful mid-day brunch can ease the stress of what often feels like the year-end frenzy of dinners and cocktail parties. When you think brunch, what immediately comes to mind? Exactly… eggs! Brunch is not complete without eggs and this satisfying, homestyle skillet hash with seasonal flavors of comforting sweet potato and apples, a bit of heat from chipotle-seasoned pork, topped with luscious poached eggs, is guaranteed to be the centerpiece of your holiday brunch.
- 2 medium sweet potatoes, parboiled, chopped
- 2 Gala (or Fuji) apples, chopped
- 1 cup cooked pork tenderloin, cubed* (optional)
- 1 red pepper, seeded, cored and roasted
- 3 green onions, chopped
- 2 tablespoons Star Extra Virgin Olive Oil, divided use
- 1 tablespoon butter
- 1 teaspoon Mrs. Dash's Southwest Chipotle Seasoning
- ½ cup extra sharp cheddar cheese, finely grated
- 6 eggs
- Cut sweet potatoes into quarters. Bring a large pot of water to boil over high heat. Boil the sweet potatoes for 5 minutes. Remove from heat. Set aside to cool. Chop into ½ inch cubes. Core and chop apples into ½ inch cubes.
- Seed, core, and slice red pepper in half lengthwise. Place under broiler (I used my toaster oven) to char the skin. Put in a sealed bag to steam. Remove the skin and slice into ¼ inch strips.
- Bring leftover pork tenderloin to room temperature. Take three of four slices and chop into ½ inch cubes. Mix 1 tablespoon olive oil with 1 teaspoon chipotle seasoning. Place pork cubes in a bowl, pour olive oil seasoning over and mix to coat.
- Preheat oven to 450 degrees F.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a cast iron skillet over medium heat. Cook sweet potato cubes for 5 minutes, stirring occasionally. Add the apples, cook for another 2-3 minutes. Add the red pepper and chopped green onions (reserving half of the chopped green part for garnish). Stir to combine. Cook for another minute or two. Sprinkle the grated cheese over the mixture and mix in.
- Carefully crack each egg into a ramekin and gently place on top of the sweet potato mixture. Place the skillet in the oven and bake for about 10 minutes, until the whites are set and the yolks are cooked the way you prefer.
- Remove from oven. Sprinkle with remaining chopped green onions and serve immediately.
*Note: Generally pork tenderloins are packed two to a package. Each pork Tenderloin was marinated in 1 cup of orange juice with 1 teaspoon of salt in a gallon sized plastic zipper bag for 1 to 3 hours. Grilled or roasted in the oven at 350 degrees until an internal temperature of 145 degrees is reached. Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145 degrees F., followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience.
♥ Happy Holidays! ♥
Disclosure: I was compensated for creating this original recipe for Kitchen Play and The National Pork Board. All opinions are my own.
Edited: 09/16/15 to delete past giveaway information.
Your hash sounds excellent with the combination of sweet potatoes, pork and apples, and the eggs on top, yum!
Thanks 5 Star Foodie! It was one skillet full of seasonal deliciousness for sure 🙂
Looks so good, Priscilla. Your hash would be great any time of year but I like the seasonal touches you put in it.
Have a great week!
Hi Jean, it would definitely be good any time of year!
That looks fantastic, and a cast-iron skillet is such a great way of presenting a dish, too! The fried eggs on top are just the perfect touch – I’d love this any time of day, I think.
Thanks Kiri! I love having only one pot to wash 🙂 And, you’re right, this hash would make a wonderful brinner also.
YUM!! I am drooling over this! The eggs in particular are screaming my name!!
I’m with you, Steph – I love perfectly poached (or fried) eggs and thinking of how the yolk oozed over the sweet potatoes and apples is making me very hungry!
This does look very good! I love a meal in a skillet type recipe, easy to clean up and a very rewarding dish to make.
I’m making a pork loin stuffed with Swiss chard for French Fridays weekly recipe tonight for dinner. I’m going to see if it will fit in my cast iron skillet, thanks for the inspiration my dear;-)
Oooh, I will have to visit you on Friday, pork loin stuffed with Swiss chard sounds divine. You’re welcome, Patty!
I must agree…brunch is a great way to entertain. It feels much more stress-free to me. Thank you for sharing yet another soul-satisfying recipe. I’m just about to pull out a loaf of banana bread and sit down to a cup of tea. I hope you are having a lovely evening too!
Thank you, Monet! I also love brunch and entertaining mid-day so you have time for a walk to work off some of the calories 🙂
The harsh sounds and looks wonderfully delicious with the combination of flavours.
Thanks, Angie!
Wow, this sounds mighty mighty tasty! Apples and pork are so good together.
Totally agree, apples and pork are a perfect combination, Curt!
How many times do I need to do this to myself to learn. Do NOT visit blogs before having breakfast Barbara!!
This looks and sounds so good Priscilla. I have all the ingredients but I think I’m looking at dinner. Yum.
Hi Barbara! I agree, this satisfying hash would make a wonderful brinner, too 🙂
Looks delish Priscilla! I love the sweet potato aspect a lot!
Aaah, a fellow sweet potato lover! You can do all sorts of deliciousness with sweet potatoes and know you’re doing good things for your body, too. Thanks Heather!
Hmmm, looks like someone is having fun taking great shots of food lately. Those goodies in the skillet are making my mouth watery. Wish you a great week, Priscilla!
~ ray ~
That looks absolutely delicious, Priscilla! I love home-cooked hash.
I’m with Barb:)Although it is late at night and now I am craving a little snack of your gorgeous hash. Those potatoes are tempting me. Just delicious!
My husband and I LOVE brunch food. It is such an easy way to incorporate eggs and potatoes which we love so much. We make our own brunch practically every weekend. Since sweet potato is in season, I should give this recipe a try this weekend!
Brunch is one of my favorite meals – good food and a chance to relax. This hash would be the perfect meal on a Sunday morning. I love the sweetness from the apples and the smoky heat from the chipotle seasoning. I’m glad to be in this round of Kitchen Play with you. It was a fun one!
Thanks, Dara! I’m glad to be featured with you – your Crown Roast of Pork is spectacular!
Great looking dish. I love cooking with cast iron. Baked eggs looks wonderful. Love weekend brunch. Time for a little splurge.
i love skillet dishes for brunch… eggs and apples sound soo good!
Well… it’s official… we’re gonna have more eggs than we know what to do with!!
Your original recipe for this hash looks wonderful. If I host a blogger brunch at my house in January, will you come and bring this?!
[K]
Well then you must have a blogger brunch and I’ll make this skillet hash and take care of some of those eggs 🙂
What I love about this hash is not just the luscious combination of pork, apples and sweet potatoes, but the eggs on top. If an egg, in any form, with a soft, runny yolk, can be added to a savory dish or sandwich, I never miss the opportunity! I can only imagine the creaminess it brings to such a unique hash. It looks wonderful!
BTW, not done with pumpkin yet! 😉
That is one hearty hash! I do love brunch and this baby would pretty much cover it 🙂
I love this hash! It looks wonderful. I’m going to go to the kitchen now and try it myself. 🙂
Wow Priscilla! That looks to die for! This would make for a perfect meal.
I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).
I would like to invite you to share this post (and your other posts 🙂 ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.
It’s called RecipeNewZ (with Z) – http://recipenewz.com
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂