Chef David Haick of Glendorn shares recipes for a holiday brunch. His Sweet Potato and Pork Belly Hash is a homey side you may well find yourself making again and again across the colder months. The savory fattiness of pork belly infuses its goodness into the perfectly cooked sweet potato, setting the stage for a wonderful feast. Use this simple recipe as a last-minute addition to any meal.
Sweet Potato and Pork Belly Hash Recipe
Makes 2 cups
INGREDIENTS
4 oz uncured pork belly, small dice
1 sweet potato, peeled, small dice
1/2 onion, small dice
4 tbsp unsalted butter
2 tbsp fresh thyme leaves
1 tbsp kosher salt
INSTRUCTIONS
- In a cold pan, render pork belly until crisp.
- Add sweet potato and onion; follow with butter, and slowly cook until the potato is cooked.
- Turn the heat up to high to brown and caramelize the ingredients.
- Add thyme and season with salt.
Recipe by David Haick / Photography by Laura Petrilla / Styling by Keith Recker
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