Mango & Sweet Potato Breakfast Hash
Ingredients
- 4 oz diced pancetta
- 1 lb (4 cups) finely diced white onion
- 2 tbsp water
- 2 tsp brown sugar
- 1/2 tsp coarse-ground black pepper
- 1 tbsp olive oil
- 2 lbs (8 cups) diced sweet potatoes
- 2½ lbs fresh mango, diced (6 cups)
- 2 tsp kosher salt
- 1 tsp red pepper flakes
- Optional: 8 poached or fried eggs, seasoned with salt and black pepper, per serving
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Instructions
- 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.
- Serve as a side dish or top hash with poached or fried eggs as an entrée.
Categories: Breakfast & Brunch
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