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

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• Author: Chef David Haick
• Yield: 2 cups 1x

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Description

What’s missing from your holiday dinner!

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Ingredients

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• 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

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Instructions

1. In a cold pan, render pork belly until crisp.
2. Add sweet potato and onion; follow with butter, and slowly cook until the potato is cooked.
3. Turn the heat up to high to brown and caramelize the ingredients.
4. Add thyme and season with salt.

Recipe by David Haick
Photography by Laura Petrilla
Styling by Keith Recker

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