Pulled Pork Sweet Potato Hash

Happy New Year friends!

Ringing in the new year with this Pulled Pork Sweet Potato Hash! It’s sweet, savory, and a weekend must-have!

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A little backstory on how this dish came to be… while E was hard at work a few weekends ago, I called up one of my girlfriends to come over for brunch. I love brunch but never make anything too crazy at home. We had a ton of pulled pork left over so I had suggested that we try to incorporate it into a brunch dish. After a few onion tears, laughs and the fragrant smell of sautéed onions, the pulled pork sweet potato hash was born!

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Pulled Pork Sweet Potato Hash

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 medium-sized sweet potatoes, cubed to bite-sized pieces
  • olive oil
  • salt & pepper
  • 1/2 tsp dried thyme, or more to taste
  • 1/4 tsp garlic powder, or more to taste
  • 2 tbsp butter
  • 1 onion, sliced
  • 2-3 cloves garlic, minced
  • Pulled pork
  • 4 eggs, poached
  • Scallions
  1. Preheat oven to 450 degrees F
  2. In a large bowl, toss together cubed sweet potatoes, olive oil, salt, pepper, thyme, and garlic powder. Spread evenly on a baking sheet and bake for 40 mins and stirring the potatoes half way through.
  3. Poached eggs – we decided to try sous vide poached eggs and cooked them for 1 hour at 147 degrees F (they were excellent – soft, goey and runny!)
  4. With about 10 minutes left on the potatoes, melt butter in a small pan over medium heat. Add in onions. Sauté until softened then add in garlic and cook for another few minutes. Once the onions are completely soft and translucent, add in the pulled pork and heat over low until ready to serve.
  5. Assembly: fill a bowl with a few scoops of sweet potatoes and top with pulled pork. Make a small indent in the pulled pork and carefully crack the egg into the indent. Garnish with thinly sliced scallions and enjoy!

Final verdict… sooo goood and super easy …. aannnd that melty egg was pure perfection…

We both have had our share of hash-style dishes and the one commonality we found was that they usually end up tasting very heavy and rich by the end. Since most hashes call for regular potatoes, it creates a much starchier texture which may attribute to the heaviness. However, after two bites into our sweet potato hash, we were pleasantly surprised by how light and balanced everything tasted. The richness of both the egg and pork helped balance out the subtle caramelized flavour of sweet potatoes! I personally prefer a lighter style dish and really enjoyed this version of a hash.

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Feel free to mix it up and use another protein or even none at all if you want to make a vegetarian option! The sous vide method is really nice because its almost like a “set it and forget it” method of cooking. We weren’t rushing to finish up the hash because we knew the eggs wouldn’t overcook or anything like that. Did I mention that it was also super easy to make and assemble?… which makes it perfect for hosting a brunch! If you have a good amount of leftover pulled pork, a number of eggs to use up, and a group of hungry friends, throw a Brunch party!

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