Pork and Sweet Potato Hash

Pork and Sweet Potato Hash

Happy Independence Day! I’m so excited for this long weekend! What are your holiday plans? Barbecuing, swimming, biking or watching fireworks displays? I’m hoping to partake in a bit of everything this weekend. San Antonio has several July Fourth festivities going on all over the city, I just hope the rain doesn’t ruin them!

Pork and Sweet Potato

If you plan on escaping the heat this weekend and forgoing the barbecue pit, try my super simple Slow Cooked Pork Carnitas. The best part of making these carnitas is that there’s always leftovers for breakfast! Pork and sweet potatoes are wonderful together. Add a bit of onions and top it with an egg and you have a delicious, beautiful meal.

Pork and Sweet Potato Hash
Makes 2 servings

3/4 cup leftover slow cooked pork
1 large sweet potato, diced
1/4 of a sweet onion, chopped
2 tbsp EVOO
Salt and pepper to taste
Optional: Sunny-side up eggs and scallions for garnish

1. Add EVOO to a pan and turn on heat to medium-high.
2. Carefully add sweet potatoes and onions to the pan. Cover and cook for 15 minutes, tossing every 5 minutes, until potatoes are cooked.
3. Stir in pork and cook for 2 minutes until pork is heated. Add salt and pepper to taste.
4. Serve with a sunny-side up egg and scallions.



Chorizo and Green Pepper Frittata

I love breakfast. I also love not having to cook breakfast every morning, especially on the days I’m running late for work or want to sleep in a bit longer. Frittatas are the perfect thing to make on a Sunday and have for the whole week. This frittata was made with random ingredients in my refrigerator and came out awesome! I used my new cast iron skillet I got for Christmas and it was such an easy transition from the stovetop to the oven.

10 pastured eggs
8 ounces of pork chorizo (casing off)
1/2 green bell pepper, diced (seeds removed)
3/4 cup cilantro, chopped
1/2 small onion, diced
1/2 tomato, diced
3/4 tsp sea salt
1/2 tsp black pepper

1. Preheat oven to 350°F.
2. Whisk the eggs and add in the salt and pepper. Set aside.
3. In a large cast iron skillet, cook the chorizo for about 2 minutes on medium heat until it is nice and crumbly.
4. Throw in the onions and cook for another 2 minutes or until onions start to become translucent.
5. Stir in the bell pepper and 1/2 cup cilantro and cook for another 2 minutes.
6. Pour the eggs into the skillet and turn the heat off.
7. Add diced tomato on top and the rest of the cilantro.
8. Bake for 20 minutes and remove from oven to cool.

Once frittata is cooled, cut slices right out of the skillet or use a spatula and move to a large plate and slice. I keep mine in the fridge for a week for a delicious breakfast every morning. Enjoy!