Sweet Potato and Carnitas Hash with Salsa Verde

Ingredients

1 Cup of Leftover Carnitas

1 Large Sweet Potato Diced

1/4 of White Onion

1/2 Roma Tomato

4 Large Eggs
1/2 Cup of salsa verde

Salt and Pepper

Cilantro for garnish

Instructions

Preheat oven to 400 degrees.

Heat up a cast iron skillet on medium heat.

Add the leftover carnitas to the preheated skillet.

After crisping the pork, remove from the pan.

Add diced sweet potato.

Cook for approximately 10 min.

While that is cooking, in another pan crack 4 eggs. Add salt and pepper.

Leave the eggs sunny side up, they will finish cooking in the oven.

After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet.

Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min.

Remove from oven and garnish with cilantro.

Comments

Carnitas

3 Lbs. Pork shoulder 1 onion quartered 3 garlic gloves 1 bay leaf 2 Tsp Cumin Salt and pepper. Put everything in the crock pot on low for 8 hours or high for 5 hours. Once the meat is done cooking shred it and then put on a cookie sheet. Broil for 5-7 min to get crispy. Serve with your favorite toppings. Mine are onions and cilantro and Salsa Verde.

Hibachi Style Dinner

Ingredients 5 lbs. Shrimp Stir-fry Beef 1 Package Udon Noodles(stir-fry noodle) Cabbage Cilantro Onion Broccolli Celery Green Beans Yellow Pepper Mushrooms Bean Sprouts Water Chestnuts Sriracha Sambal (hot chili sauce) Teriyaki Sauce Soy Sauce Vegetable Oil Instructions Cut all vegetables to approximately the same size so they will all cook evenly. Now using a large skillet or a griddle you will want to add some vegetable oil. Add your veggies, and shrimp and/or beef. You will want to let it caramelize a little but you should be stirring often. Once its cooked, you can add soy sauce, teriyaki and sambal. Garnish with Sriracha.

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