200g x Riverview Farms Pork Roast
100g x Sweet Potato
1 x Capsicums - or 2 ½'s to add different colour to the hash
1 x Jalapeno
½ x Red Onion
8 tbsp x Garlic Aioli
Handful of Coriander
4 x Eggs
2 tbsp x Oil
Salt & Pepper
Place 2 tbsp of aioli on the plate and rub it with the back of the spoon, add the hash mix to the side of aioli and top with an egg & devour!
Chopping board
Chef knives
2 x Frying pan & 1 lid
- 1
Dice the sweet potato, capsicums & red onion into 1 cm cubes
- 2
Finely chop the jalapeno
- 3
Cut the pork into 1-2cm cubes
- 4
On high heat, fry the vegetables in a pan with 1 tbsp oil for 3-4 minutes
- 5
Meanwhile, fry the eggs on low heat with 1 tbsp oil for approx 3 minutes. Use a lid to cover the eggs, they cook quicker and you will have perfect sunny side up eggs
- 6
Add the pork to the vegetable mix and cook for a further 2 minutes
- 7
Season and finish with some chopped coriander
