Hash Kicker
Sautéed Pork and Roasted Sweet Potato Hash with Hawaiian Herbs
45 minutes
Serves 4
DinnerHawaiianDairy-freeNut-freeShellfish-free
Herb's take
This Hawaiian-style pork and sweet potato hash is both hearty and herbaceous, with smoky notes and a rainbow of textures. Here, the sweet potato gets roasted for caramelized edges, then everything comes together in a sizzling skillet, your one-way ticket to aloha comfort food.
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F. Toss the diced sweet potatoes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and caramelized.
- 02While the sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork cubes in a single layer and sear for 3-4 minutes, turning to brown all sides. Remove pork to a plate.
- 03Lower heat to medium and add remaining 1 tablespoon olive oil to the skillet. Sauté the red onion and the white parts of the scallions for 2 minutes until slightly softened.
- 04Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 05Add the red bell pepper and sauté for another 2 minutes until crisp-tender.
- 06Return the browned pork and any juices to the skillet. Sprinkle in the Hawaiian sea salt, black pepper, and smoked paprika. Cook, stirring, for 1 minute to coat everything in spice.
- 07Add the roasted sweet potatoes and fresh pineapple to the skillet. Drizzle in the soy sauce, tossing everything together. Stir and cook for 2-3 minutes until heated through and flavors meld.
- 08Stir in the chopped cilantro, mint, and the green parts of the scallions. Turn off the heat.
- 09Serve hash hot, scooped onto plates. Garnish each serving with lime wedges for squeezing at the table.
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