Sweet Potato, Pork and Apple Skillet Hash
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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.
Course: Breakfast, Brunch
Cuisine: American
Servings: 4 servings
Author: Priscilla
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 450 degrees F.
  5. 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.
  6. 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.
  7. Remove from oven. Sprinkle with remaining chopped green onions and serve immediately.
Recipe Notes

* The sweet potatoes and apples are amazing on their own for a vegetarian hash.