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
- 1/2 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 1/2 inch cubes. Core and chop apples into 1/2 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 1/4 inch strips.
Bring leftover pork tenderloin to room temperature. Take three of four slices and chop into 1/2 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.
* The sweet potatoes and apples are amazing on their own for a vegetarian hash.
*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.