Mango & Sweet Potato Breakfast Hash
- 4 oz. diced pancetta
- 1 Tbsp. olive oil
- 1 lb. (4 cups) finely diced white onion
- 2 lbs. (8 cups) diced sweet potatoes
- 2 Tbsp. water
- 2-1/2 lbs. fresh mango, diced (6 cups)
- 2 tsp. brown sugar
- 2 tsp. kosher salt
- ½ tsp. coarse-ground black pepper
- 1 tsp. red pepper flakes
- Optional: 8 poached or fried eggs, seasoned with salt and black pepper, per serving
serves Yields 8 servings.
In a large skillet over medium heat, render the fat out of the pancetta, then remove crisped pancetta with a slotted spoon and set aside until needed.
Over medium low heat, heat pancetta fat that remains in the pan with olive oil. Add onions once oil has heated. Cook, stirring often, for 4-5 minutes, until onions are translucent. Add sweet potatoes and cook for an additional 5 minutes over high heat, stirring often. Add water, cover the pan, turn heat down to medium and cook for 5-8 minutes, until potatoes have softened considerably and water has evaporated.
Stir in the mango, brown sugar, salt, pepper, and red pepper flakes; cook for a few minutes, stirring often, until mango is warmed through. Add pancetta and toss until combined.
Recipe courtesy of Chrissy Schurr, Reverie Caffe, Patterson, NY