Kalua Pig Hash with Sweet Potatoes (Soy-Free)

Ingredients

• 2 cups Kalua Pig (Slow-Cooked Pork)
• 2 medium Sweet Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Coconut Oil
• 1 tsp Hawaiian Sea Salt
• 0.5 tsp Black Pepper
• 4 large Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. Finely chop the 1 medium onion and mince the 2 cloves of garlic.
2. 2Heat the 2 tbsp of coconut oil in a large 30.48 cm skillet over medium heat (about 176.7°C/175°C). Add the cubed sweet potatoes, chopped onion, and minced garlic to the skillet.
3. 3Cook the sweet potatoes, onion, and garlic, stirring occasionally, for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork and the onion is softened and translucent. The garlic should be fragrant.
4. 4Add the 2 cups of Kalua Pig (Slow-Cooked Pork) to the skillet with the sweet potatoes and vegetables. Stir to combine and cook for about 5 minutes, or until the kalua pig is heated through. The pork should be steaming.
5. 5Season the hash with 1 tsp of Hawaiian Sea Salt and 0.5 tsp of Black Pepper. Stir well to distribute the seasonings evenly throughout the hash.
6. 6While the hash is finishing, heat a separate non-stick skillet over medium heat (about 176.7°C/175°C). Carefully crack the 4 large eggs into the skillet and cook them until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
7. 7Divide the Kalua Pig Hash among 4 plates. Top each serving of hash with one of the fried eggs.

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