I love hash.  Growing up in New England it wasn’t unusual for us to have Hash and Baked Beans with our eggs for breakfast (or dinner).  I’m not really sure if that was common in all households or if it was just that Mom loved them both so much.  This Pork & Sweet Potato Hash is a great way to use last night’s leftover pork.

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Pork & Sweet Potato Hash with Poached Eggs {Breakfast for Dinner}

Cuisine Breakfast

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 cup cubed cooked pork leftover from last night’s tenderloin or roast
• 1 cup cubed cooked sweet potato
• 1/2 cup diced onion
• 2 sprigs fresh lemony thyme leaves only minced
• 2 fresh sage leaves minced
• 1 Tbl. olive oil
• 2 Eggs
• sea salt & freshly cracked pepper

Instructions

• In a heavy skillet, add 1 Tbl. olive oil and saute onion until tender.
• Add cubed pork, sweet potato, and fresh herbs and cook over medium heat pressing down ingredients to brown slightly, turning occasionally.
• Once hash has heated well and gently browned.
• Season with salt & pepper to taste.
• Serve topped with poached eggs.

The post Pork & Sweet Potato Hash with Poached Eggs {Breakfast for Dinner} appeared first on Lemony Thyme.

Skillet Veggie & Herb Hash with Fried Egg.

It’s a beautiful July 4th morning.  After a week of sweltering heat there’s actually a breeze across my back porch.  I’m so excited to make my first skillet dish.  I scored finding two of these 5″ cast iron skillets at a thrift store (I think I actually smiled out loud at the sight of them).

For the hash ~ I lightly browned in butter red & white onion, cubed butternut squash and baby potatoes.  Then I added 1/2″ water, covered them and simmered on low until they were just tender and the water had evaporated.  I added a little more butter with fresh lemony thyme & sage leaves, sea salt & cracked pepper and continued cooking until the veggies began to caramelize and were tender.  Topped with a fried egg.

Once again, the fresh herbs brought this dish to life.  My new skillet was happy, happy!!

The post Skillet Veggie & Herb Hash with Fried Egg appeared first on Lemony Thyme.