Harvest Hash Recipe

Inspired by The Bellwether

Time1h

Serves4

maple glazed roasted sweet potato, pumpkin seed puree, brussels sprouts, pork belly, poblano and bell peppers, pickled red onion, lemon, coriander, egg of your choice

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Ingredients

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Harvest Hash Ingredients

2 cups Sweet potatoes

3 tablespoons Maple syrup

7.05 oz (200 grams) Pork belly

1 cup Brussels sprouts

1 medium Poblano pepper

1 medium Bell pepper

1 small Red onion

2 tablespoons Coriander (fresh)

4 large Eggs

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon white, green, and black pepper

1 medium Lemon

1 cup Pumpkin seeds

1 cup Water

Method

Harvest Hash Directions

Roast Sweet Potatoes

Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in a bowl with olive oil, maple syrup, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and caramelized.

Cook Pork Belly

While the sweet potatoes are roasting, cut the pork belly into small cubes. In a pan over medium heat, cook the pork belly until crispy and browned. Remove and set aside.

Sauté Vegetables

In the same pan, add sliced Brussels sprouts, poblano, and bell peppers. Sauté for about 5-7 minutes until softened and slightly charred. Add in cooked pork belly and roasted sweet potatoes, mixing everything together.

Make Pumpkin Seed Purée

In a blender, combine pumpkin seeds, water, and a pinch of salt. Blend until smooth to create a purée.

Pickle Red Onions

Thinly slice the red onion and soak it in a mixture of lemon juice, water, and a pinch of salt for about 10 minutes.

Cook Eggs

In a separate pan, cook the eggs to your liking (fried, poached, or scrambled).

Assemble the Dish

On a plate, create a base with the sweet potato and vegetable mixture. Add a dollop of pumpkin seed purée, place the cooked egg on top, and garnish with pickled red onions and fresh coriander. Serve immediately.