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Decadent Pork Belly Breakfast Hash with Crispy Sage
Start your day with this indulgent pork belly breakfast hash, loaded with crispy sage and golden potatoes. A true morning comfort feast!
Wake up to a breakfast that promises a symphony of textures and flavors! This Decadent Pork Belly Breakfast Hash brings together the unctuous richness of slow-cooked pork belly with the crispy, golden edges of sautéed potatoes. Infused with the aromatic essence of crispy sage, this dish is a breakfast winner that feels like a luxurious indulgence. With every bite, you'll experience the perfect harmony between the melt-in-your-mouth pork and the crunchy potatoes, making it a meal worthy of a special morning celebration.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Italian
Start your day with this indulgent pork belly breakfast hash, loaded with crispy sage and golden potatoes. A true morning comfort feast!
Ingredients
- • pork belly: 1 lb, skinless and cut into 1-inch cubes
- • Yukon Gold potatoes: 3 large, diced
- • butter: 2 tablespoons
- • olive oil: 1 tablespoon
- • fresh sage leaves: 10-12, whole
- • garlic: 3 cloves, minced
- • onion: 1 medium, finely chopped
- • smoked paprika: 1 teaspoon
- • sea salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • eggs: 4 large
- • heavy cream: 1/4 cup
- • Parmesan cheese: 1/2 cup, grated
- • fresh parsley: 2 tablespoons, chopped for garnish
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork belly cubes and cook until they are browned on all sides, about 8-10 minutes. Remove the pork and set aside.
- 3 In the same skillet, add the butter and let it melt. Add the diced potatoes and cook for about 10 minutes until they start to become golden and crispy.
- 4 Stir in the onion, garlic, and smoked paprika. Continue to cook for an additional 5 minutes until the onions are translucent.
- 5 Return the pork belly to the skillet, mixing it with the potato mixture. Season with sea salt and black pepper. Spread the sage leaves over the top.
- 6 In a small bowl, whisk together the eggs and heavy cream. Pour over the pork and potatoes in the skillet. Sprinkle with Parmesan cheese.
- 7 Transfer the skillet to the preheated oven and bake for 15 minutes, or until the eggs are set and cheese is golden brown.
- 8 Remove from the oven and let it cool slightly before garnishing with fresh parsley. Serve hot and enjoy the lavish flavors!
Serving Suggestions
- • This decadent breakfast hash pairs beautifully with a side of fresh fruit salad, balancing the richness with some natural sweetness. For a beverage, a freshly brewed cup of dark roast coffee complements the savory elements perfectly, while a glass of freshly squeezed orange juice adds a refreshing citrus touch. Consider garnishing with extra crispy sage leaves for an aromatic finish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the hash in a skillet over medium heat until warmed through, or use a microwave on medium power to maintain texture. Avoid freezing, as the potatoes may lose their desirable texture.
Ratings & Reviews
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