Sweet Potato & Pork Hash

The 21 Day Sugar Detox is officially over! I feel like I’ve been cheating all week as I’ve been incorporating those “no” foods back into my diet. I probably indulged a little too much last week (ice cream, fries, dark chocolate, fruit, wine, beer, sweet potatoes). Those things are definitely not bad in moderation but I probably need to be a little more conscience this week and space those things out.

Live Oak BBQ Austin


Kacie and Joe Beer TastingYesterday Joe and I did a tour and tasting at Hops & Grain, a local brewery in East Austin. The beer was super tasty and I enjoyed listening to the founder talk about why they do what they do. Very cool to see how invested they are in the city and East Austin in general. For dinner we headed to Live Oak BBQ, also on the East side. It’s kind of a hole in the wall and there was no one there when we arrived making it a little unnerving. But the BBQ was delicious. I had brisket, sausage, potato salad and collard greens with bacon. The sausage was definitely the best, but the brisket was a close second. Joe had a brisket sandwich and shared my sides. I’m normally not thrilled with mayo-based potato salad, but this one was pretty tasty. I’m slowly starting to enjoy BBQ. Just going to take a little while.

A few nights ago we hit up Hop Doddy with a couple of friends for burgers and fries. My burger had brie cheese, caramelized onions and some kind of garlicky sauce. Joe had a burger with BBQ sauce, bacon and a fried egg. Both were pretty tasty. We also had the Parmesan truffle fries…yum! I do wish they had sweet potato fries but for a once in a while thing, truffle fries will have to do.

We also went to Lick Ice Cream (grassfed/local) last week as well (I told you I indulged!). I had honeyed peaches with rosemary and Texas pecan. The peaches with rosemary was soooo delicious. I’ve never had rosemary in ice cream before and that is now on my list of new flavors to try and make at home. Joe had S’mores and dark chocolate with olive oil and sea salt. Both super good.

On to the hash…I’ve been craving a good sweet potato hash and this hit the spot. If only my food processor wasn’t in storage, I’d be making this more often. Not a fan of manually grating potatoes. I am definitely spoiled.

Sweet Potato & Pork Hash

Serves 2
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Gluten Free
Meal type Breakfast
Sweet potatoes and pork seasoned with rosemary and garlic pair perfectly with fried eggs. Enjoy for a hearty breakfast or even dinner!


  • 1 large sweet potato
  • 1/2lb thin pork chops (diced)
  • Bacon fat
  • Butter
  • Garlic powder
  • Onion powder
  • Dried rosemary
  • Salt & pepper
  • 4 eggs


Step 1
Shred sweet potato in a food processor or with a box grater. Season with garlic powder, onion powder, rosemary, salt and pepper to taste.
Step 2
Cook shredded sweet potato in bacon fat for about 5 minutes. Cover and cook until soft and brown on the edges, about 10 minutes. Keep warm.
Step 3
While the sweet potato cooks, season diced pork with onion powder, garlic powder, rosemary, salt and pepper. Heat bacon fat in another skillet and cook pork over medium heat until cooked through, about 5-10 minutes. Keep warm.
Step 4
For the eggs, cook your preferred style of eggs. I fried mine in a little bit of grassfed butter and left the yolks a little runny. Serve eggs on top of sweet potato hash and pork. Dig in!
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