With its golden crust and slightly sweet, subtly spiced flavor, this dish is especially good with eggs. Though much of the fat in pork belly is rendered during cooking, you’ll still have enough to achieve a nice caramelized color in this flavorful hash. Make this a day ahead of time if you like—it’s wonderful the second day. Serve pork belly hash with over easy, scrambled, or poached eggs (see pages 74 to 75).

　　

Ingredients

serves 8 to 10

　　3 pounds cooked Pork Belly Cured in Maple Syrup (page 178), cut into 1/4-inch dice

　　2 large green bell peppers, cored, seeded, and cut into 1/4-inch dice

　　2 large red bell peppers, cored, seeded, and cut into 1/4-inch dice

　　1/2 recipe Home Fries (page 209)

　　

Step 1

Combine the pork belly, the green and red bell peppers, and the home fries in a bowl and mix well.

　　

Step 2

Sauté the pork belly–home fry mixture in a skillet over medium heat for 5 to 10 minutes, without stirring. When a nice brown crust has formed, flip the hash with a large spatula and allow the other side to get nice and crusty, about 5 more minutes.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.