Sweet Potato and Pork Belly Hash
Chef David Haick of Glendorn shares recipes for a holiday brunch.
Sweet Potato and Pork Belly Hash
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 potato is cooked.
Turn heat up to high to brown and caramelize ingredients.
Add thyme and season with salt.
RECIPE BY DAVID HAICK/PHOTOGRAPHY BY LAURA PETRILLA/STYLING BY KEITH RECKER
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