This dish is beyond words amazing. The pork belly breakfast hash is the perfect holiday breakfast to serve up this season! The combination of sweet potatoes, fingerling potatoes, sage, garlic and crispy pork belly is so delicious and homey, I can practically envision everyone sitting around a big table chatting after opening Christmas presents when I taste it! I thoroughly hope you enjoy this recipe as much as I do! xx sarah
4oz maple syrup
2lbs pork belly
1 onion, julienned
2oz sage, minced
1 small butternut squash, cubed
5lbs fingerling potatoes, quartered
2oz garlic, minced
4-8 eggs, optional
Score the skin of the pork belly and marinate with maple syrup, salt and pepper.
Preheat oven to 425 F.
Oven roast the pork belly for 60-90 minutes or until belly is golden and crispy.
In a separate pan simultaneously roast butternut squash with enough olive oil to evenly coat veggies and pan. Sprinkle with salt and pepper.
In a medium sized pot, cover fingerling potatoes in water and boil until soft.
Saute onions and sage over medium-low heat in light olive oil and set aside.
Place fingerling potatoes and garlic on sheet pan. Sprinkle with salt and pepper and roast until golden brown.
Cut pork belly into 1/2 inch cubes and mix all ingredients together.
Add salt to taste.
Prepare eggs as preferred and place over hash! (ours were poached!)
*this recipe serves 4-6 people