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Pulled Pork Sweet Potato Hash
Andre Lewis

Pulled Pork Sweet Potato Hash

Crisp sweet potato, browned pork and runny eggs make this sturdy enough for breakfast-for-dinner. Covering the skillet briefly cooks the potato through before the surface is browned. The pork goes in late so it develops crisp edges without drying into strings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 1/2 cups cooked unsauced pulled pork
  • 4 large eggs
  • 2 tbsp water

Method
 

  1. Microwave the sweet potato cubes with 2 tablespoons water in a covered bowl for 5 minutes, then drain them well.
  2. Heat the oil in a large nonstick skillet over medium-high heat and cook the onion and bell pepper for 4 minutes.
  3. Add the sweet potatoes, paprika, salt and black pepper and spread them into an even layer.
  4. Cook without moving for 4 minutes, turn the potatoes and cook until browned and tender, about 6 minutes more.
  5. Fold in the pulled pork and cook until hot with crisp edges, 4 to 5 minutes.
  6. Make four wells, crack in the eggs, add 2 tablespoons water at the skillet edge and cover.
  7. Cook until the whites set but the yolks remain soft, 3 to 5 minutes, and serve from the skillet.