Fresh Mango & Sweet Potato Hash
Chef Chrissy Schurr
For a change of pace, chef Chrissy Schurr of the Reverie Café serves up a hash made with diced sweet potatoes and juicy mango. It makes for a colorful addition to the spring brunch menu
4 oz. diced pancetta
1 tbsp. olive oil
1 lb. (4 cups) finely diced white onion
2 lb. (8 cups) diced sweet potatoes
2 tbsp. water
2 1/2 lb. diced fresh mango (6 cups)
2 tsp. brown sugar
2 tsp. kosher salt
½ tsp. coarsely ground black pepper
1 tsp. red pepper flakes
8 poached or fried eggs, seasoned with salt and black pepper
- In large skillet over medium heat, saute pancetta to render the fat. With slotted spoon, remove crisped pancetta and set aside until needed.
- Over medium-low heat, heat pancetta fat that remains in the skillet with olive oil. Add onions; cook, stirring often, for 4 to 5 minutes, until onions are translucent. Add sweet potatoes; cook an additional 5 minutes over high heat, stirring often.
- Add water; reduce heat to medium. Cover pan and cook for 5 to 8 minutes, until potatoes are softened and water is evaporated.
- Stir in mango, brown sugar, salt, pepper and red pepper flakes; cook several minutes, stirring often, until mango is warmed through. Add pancetta and toss until combined.
- To serve, spoon hash onto plates or shallow bowls; top with a poached or fried egg.
Photo courtesy of National Mango Board