Jerk Pork Belly And Sweet Potato Hash With Fried Eggs Recipes

SWEET POTATO AND KALE HASH WITH FRIED EGGS

Steps:

• Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
• Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
• Top the hash with the eggs and serve.

SOUR ORANGE PORK WITH SWEET POTATO-HASH, FRIED EGGS AND SOFRITO HOLLANDAISE

Steps:

• Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan. Add the pork and turn to coat. Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours.
• Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees F.
• Sprinkle the pork all over with salt and pepper. Heat the roasting pan with the pork and marinade over medium-high heat. Sear the pork on all sides until dark brown. Add the chicken stock and cover. Place in the oven and let braise until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours. Let the pork rest in the braising liquid for 15 minutes.
• While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
• Shred the pork using 2 forks or your hands. In a medium saucepan, toss the shredded pork with the orange honey glaze and reheat over medium heat. Serve the pork on top of some Sweet Potato Hash, topped with the eggs and Sofrito Hollandaise. Garnish with cilantro leaves.
• Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain the potatoes and dice.
• Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat. Add the country ham and cook, turning once, until golden brown on both sides. Remove to a cutting board and coarsely chop.
• Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined. Season with salt and pepper. Using a potato masher, gently work the mixture together-it should still be fairly chunky.
• Heat the butter in a large cast-iron skillet over medium heat. Add the potato mixture and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits. Divide among 4 to 6 dinner plates.
• Heat the oil in a small saute pan over high heat. Add the onions and poblano and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. Remove the sofrito from the heat and let cool slightly.
• Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Stir in the sofrito and sour orange juice. Season with salt and pepper. Keep warm until ready to use.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.