So, last weekend was one of those lazy weekends. You know, the kind where you don’t do much of anything and you find yourself still in your pajamas at noon…3pm…5pm…well, why even get dressed. I decided to break out of my usual weekend breakfast routine. I had leftover pulled pork, and one lone sweet potato. I thought, what the heck can I make? I came up with sweet potato hash. Why not?
Sometimes you just have to break out of the mold. I felt like the sweet potato, with its health benefits, was a better choice than regular potatoes and corned beef hash. (Which I love.) I can’t stress enough how much fun it can be to just take an idea, a leap of faith, and just create something new. I just realized I put the words stress and fun in the same sentence. Hmmm.
I am going to premise the rest of this post by saying that the sweet potato hash was a little dry. I remade it, adding a little chicken stock, but forgot to take photos. So, you will read about the stock in the recipe, but not see it. Sorry.
- 1 medium sweet potato
- 1 shallot- thinly sliced
- 1 cup of shredded pulled pork
- 1/4-1/2 cup chicken stock
- 2 tbl. butter
- 4 eggs- cooked to your liking
Peel and slice the sweet potato fairly thin. You can use a mandolin if you have one.
Then julienne the slices by stacking several potato rounds together and cutting thin matchstick size pieces.
Blanch the sweet potato by immersing the julienned pieces into boiling water for about 1-2 minutes. Then strain and immerse in cold ice water until they are cool to the touch. (About 5 min)
Saute the sliced shallot on medium heat in 1 Tbl. butter until softened. Add second Tbl. butter, potatoes and shredded pork. Add 1/4 cup of chicken stock. (reserve the remaining 1/4 cup in case it still seems dry.)
Turn heat up to medium high and leave uncovered until you start to get crisping on the bottom. (about 5 min) Then flip over for another 3 minutes. Prepare eggs to your liking and serve with the sweet potato hash. Serves 2 ppl.
I hope you enjoy this twist on a traditional favorite!