Estate Comforts

Skillet Sweet Potato Hash with Pork Belly and Fried Eggs

Name: Skillet Sweet Potato Hash with Pork Belly and Fried Eggs
Total time: 30 min
Ingredients: 2 tablespoons brown sugar; 2 tablespoons kosher salt; 4 whole garlic cloves, peeled and minced, about 2 tablespoons; 1 teaspoon ground mustard; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 pound fresh, fat-on pork belly; 1 large sweet potato, cut into ½-inch cubes; 1 large russet potato, cut into ½-inch cubes; 2 tablespoons olive oil, divided; ½ teaspoon kosher salt; ¼ teaspoon coarse black pepper; 1 large white onion, peeled and diced, about 1 cup; 1 large green bell pepper, seeded, veins removed, diced, about 1 cup; 1 tablespoon chopped fresh rosemary; 4 eggs

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The Strategy:

This hearty skillet dish is the ultimate comfort food, blending savory roasted pork belly with sweet and russet potatoes. Baking the potatoes beforehand ensures they get perfectly crispy when tossed in the skillet with caramelized onions and green peppers. Create small nests in the hash, crack in fresh eggs, and let the heat do the magic right before serving.

Serves: 4 | Total Time: 30 minutes till it's ready, plus overnight and 3 hours to roast

Ingredients

Pork Belly

2 tablespoons brown sugar
2 tablespoons kosher salt
4 whole garlic cloves, peeled and minced, about 2 tablespoons
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 pound fresh, fat-on pork belly

Potatoes and Seasoning

1 large sweet potato, cut into ½-inch cubes
1 large russet potato, cut into ½-inch cubes
2 tablespoons olive oil, divided
½ teaspoon kosher salt
¼ teaspoon coarse black pepper

Veggies and Eggs

1 large white onion, peeled and diced, about 1 cup
1 large green bell pepper, seeded, veins removed, diced, about 1 cup
1 tablespoon chopped fresh rosemary
4 eggs

Instructions

Pork Belly

Mix the sugar, salt, garlic and spices in a bowl and rub all over the pork.
Place into an airtight plastic bag and refrigerate for at least 4 hours or overnight.
Preheat the oven to 275°.
Place the pork belly onto a round rack in a Dutch oven, or roasting pan covered with aluminum foil.
Cover and roast until the meat is tender, about 3 hours.
Remove the pork from the oven and cut into ½-inch cubes.

Roast potatoes

Raise your oven temperature to 400°.
Place the potatoes onto a baking sheet.
Drizzle with 1 tablespoon olive oil, salt and pepper.
Place the baking sheet into the oven and bake until the potatoes are crisp on the outside and soft on the inside, about 5 to 8 minutes.
Remove the potatoes from the oven.

Make hash and serve

Place the remaining olive oil into a skillet over medium high heat.
Cook the onion and pepper until soft, about 3 to 5 minutes.
Add the potatoes and the pork belly cubes.
Stir in the rosemary.
Make 4 holes in the hash with a wooden spoon. Crack an egg into each gap.
Cook until the eggs are set.
Season with salt and pepper.
Serve the hash directly from the skillet.

Home cook prepared steps for assembling and cooking Skillet Sweet Potato Hash with Pork Belly and Fried Eggs.

The full recipe lives in the Vault

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Sunday Swaps

Pork Belly is a boneless, fatty cut of meat from the belly of the pig. In this recipe, I marinate it and then slow cook it so that the rich fatty layer dissolves, flavoring the meat. Many artisanal butchers are offering pork belly in their shops. You can also find it from online growers and on gourmet food purveyors online. Acceptable substitutes include salt pork, pork shoulder or good old slab bacon.

Gotta Have Gadgets

Slow roasting in the oven is best done in a baking dish, with a tight fitting lid. We cooks know this God send as the almighty Dutch oven. My favorite is French made, and available in colorfullyenameled cast-iron. So long as cooks have a non-stick 7 quart Dutch oven, capable of giving your food an even sear or braise, you are good to go! Trust me, when it comes to Dutch ovens – ideal for delectable meats and veggies – you want a product that is easy to clean, with silicon or cast iron handles.

The Heart of the Table

Served straight from the hot cast-iron skillet, this rustic hash gathers family close with its inviting, smoky aroma. The vibrant orange sweet potatoes and bright yellow egg yolks create a visual feast, prompting everyone to grab a fork and dive into a comforting, shared breakfast.

An appetizing, fresh serving of cooked Skillet Sweet Potato Hash with Pork Belly and Fried Eggs displayed beautifully on a styled dining table.

The Art of the Host

a hand-carved, long-handled cherrywood stirring spoon
a seamless, high-heat resistant silicone spatula in a soft slate grey
a flexible stainless steel slotted turner with a walnut handle
a solid copper balloon whisk to perfectly aerate ingredients
a pair of professional-grade stainless steel locking kitchen tongs
a well-seasoned 12-inch cast-iron skillet with dual pour spouts

Neighborly Grace

THE PRESENTATION: Keep it rustic and serve directly from a seasoned cast-iron skillet placed on a thick, natural wooden board in the center of the table.
THE POUR: A robust, dark-roast coffee with a splash of cream, or a glass of dry, sparkling apple cider served in a chilled flute.
THE VIBE: Rustic Cabin Kitchen. The warmth of a crackling fire and the rich scent of caramelized pork belly create a cozy, relaxed atmosphere for sharing early-morning stories.

Chef’s Recommendations

What Mops the Yolk: Buttermilk Biscuits
The Sweet Side of Breakfast: Very Berry Muffins
The Bright Counterpoint: Watermelon Beet Caprese Salad with Peach Vinaigrette
A Bowl to Warm Up To: Tomato Soup with Jalapeño and a Hint of Fennel

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Skillet Sweet Potato Hash with Pork Belly and Fried Eggs

Skillet Sweet Potato Hash with Pork Belly and Fried Eggs

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps