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Pork Belly & Sweet Potato Hash with Harissa Sauce

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

A perfect brunch dish, this on-trend combination of pork belly and sweet potatoes incorporates popular harissa paste and a sunny-side-up egg.

Pork Belly & Sweet Potato Hash with Harissa Sauce

INGREDIENTS

  • 4 oz. West Creek pork belly
  • 1 sweet potato(es) (finely diced)
  • pinch garlic clove(s) (chopped)
  • pinch Salt and Pepper
  • 2 West Creek egg(s), large
  • 1/2 oz. Peak Fresh Produce cilantro (chopped)
  • 2 oz. harissa

INSTRUCTIONS

Dice pork belly into small chunks. Sauté oil and pork belly in a pan for two minutes. Then add sweet potato and all seasonings, except cilantro. Sauté until sweet potato is tender. On flat top, add butter and cook egg sunny side up. Place the hash on a plate in the middle and top with a fried egg. Top egg with cilantro. Drizzle the sauce around the plate.