Sweet and Spicy Pork Hash

1. 1

   Bring a pot of water to a boil in a medium saucepan.

2. 2

   Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.

3. 3

   Heat the oil in large nonstick skillet set over high heat.

4. 4

   Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes.

5. 5

   Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute.

6. 6

   Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes.

7. 7

   Stir in the sweet potatoes and add the salt if using.

8. 8

   Cook the hash until the sweet potatoes and pork are slightly golden.

9. 9

   Heat a large nonstick skillet over medium heat.

10. 10

    Cook the eggs sunny-side up, 3 to 4 minutes.

11. 11

    Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny), 1 minute.

12. 12

    Divide the hash evenly among four plates and place an egg on top of each serving.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.