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A close-up of a colorful hash with roasted vegetables and crispy meat, topped with two poached eggs drizzled with green herb sauce. The eggs are slightly broken, showing the soft yolk.

Sweet Potato & Pork Belly Hash with Poached Egg & Salsa Verde

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Crispy, tender pork belly paired with caramelized sweet potatoes and charred peppers, all crowned by a silky poached egg and drizzled with vibrant salsa verde.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings: 3
Course: Breakfast, Brunch, Main Course
Cuisine: American, Californian
Calories: 2671
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon Olive oil
  • 1 tablespoon Thyme chopped
  • 1 teaspoon Mustard powder
  • 1 teaspoon Ground coriander
  • ¼ teaspoon Crushed red pepper flakes
  • 1 teaspoon Garlic powder
  • Kosher salt to taste (about 4 teaspoon total divided)
  • Freshly ground black pepper to taste
  • ½ teaspoon Baking powder
  • 1 lb Pork belly skin-on
  • 1 Green bell pepper cored and small diced
  • 1 Red bell pepper cored and small diced
  • ½ Onion small diced
  • 1 large Sweet potato or 2 small/medium, peeled and small diced
  • 2 tablespoon Salsa verde
  • 1 Poached egg

Equipment

  • Wire Rack
  • Saucepan (for poaching eggs)
  • Mixing Bowls
  • Large Skillet
  • Baking Sheet

Method
 

Prepare & Roast Pork Belly
  1. Line a baking sheet with foil and place a wire rack on top.
  2. In a small bowl, mix olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic powder, 2 teaspoon kosher salt, and pepper.
  3. In another bowl, combine baking powder with 2 teaspoon kosher salt.
  4. Pat pork belly skin dry. Using a skewer or fork, poke lots of holes in the skin without piercing meat.
  5. Flip pork and rub spice mixture all over meat side (not the skin). Place pork skin-side up on the rack.
  6. Sprinkle half the baking powder mixture evenly over the skin. Refrigerate uncovered for 1–6 hours.
Roast & Crisp Pork Belly
  1. Preheat oven to 325°F (160°C).
  2. Remove pork from fridge and wipe off excess baking powder mixture. Pat skin dry again.
  3. Sprinkle remaining baking powder mixture on skin.
  4. Roast pork belly until tender and cooked through, about 2 hours.
  5. Increase oven temperature to 500°F (260°C) and roast an additional 10 minutes or until skin is golden, bubbling, and crispy.
  6. Rest pork for 10 minutes. Slice off skin and dice the meat into chunks.
Cook the Hash
  1. Heat olive oil or reserved pork fat in a skillet over medium heat.
  2. Add diced sweet potatoes, season with salt and pepper, and sauté until they begin to brown and soften.
  3. Add onion and cook until translucent.
  4. Add green and red bell peppers. Increase heat to medium-high and cook until peppers begin to char.
  5. Season with kosher salt and black pepper to taste.
Assemble & Serve
  1. Transfer hash to serving bowl.
  2. Top with diced pork belly chunks.
  3. Add poached egg on top and drizzle salsa verde over everything.

Nutrition

Calories: 2671kcalCarbohydrates: 26gProtein: 53gFat: 262gSaturated Fat: 91gPolyunsaturated Fat: 29gMonounsaturated Fat: 125gTrans Fat: 0.02gCholesterol: 512mgSodium: 750mgPotassium: 1632mgFiber: 8gSugar: 13gVitamin A: 5015IUVitamin C: 266mgCalcium: 251mgIron: 6mg

Notes

Storage: the pork belly and hash keep separately in the fridge for up to 4 days. Reheat the pork belly under the broiler for a minute to crisp the skin back up, and the hash in a hot skillet. Poach the egg and add the salsa verde fresh each time you serve it.

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