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