Passion for Pork

Recipe: Jamaican Jerk Pork and Zucchini Hash

Dan Clapson - Monday, January 11, 2016

Jamaican jerk pork hash recipe

When it’s cold out, adding a little heat to a meal helps to warm you up. I am a brunch lover through-and-through. I love whipping a tasty brunch up at home almost as much as I love going out to a restaurant to enjoy it. This combination of potatoes, zucchini, garlic sausage and poblanos with a healthy dose of jerk seasoning and maple syrup makes a unique, but most importantly, absolutely delicious breakfast!

What you’ll need…

water (enough to blanch potatoes)

3 white potatoes (1/2″ cubed)

2 tablespoons canola oil

1 cup diced Alberta garlic sausage (located in the cooler section of most grocery stores close to the bacon)

1 small zucchini squash (1/2″ cubed)

1 poblano pepper (seeds removed and diced)

2 teaspoons dry Jamaican jerk seasoning

1 tablespoon plus 1 teaspoon good quality maple syrup

salt and pepper (to taste)

4 large eggs


Fill a medium pot 2/3s full with water and season liberally with salt. Bring to a boil on medium-high heat and blanch chopped potatoes for 2 minutes.

Strain, let cool slightly and then pat dry with paper towel. Set aside for now.

Heat canola oil in a large pan on medium-high heat. Add sausage and cook until browned on all sides, about 2-3 minutes.

Next, add all vegetables to the pan (including the blanched potatoes) and jerk spice. Stir well and let cook until potatoes are fork tender, approximately 8 minutes.

Pour maple syrup into the pan and stir to incorporate. Continue to cook for a few minutes until vegetables begin to caramelize.

Reduce to low heat and cover to keep warm.

Cook eggs as desired (you can never go wrong with a fried egg with a runny yolk in my opinion!) and when you’re ready to assemble, spoon out the hash evenly into 4 shallow bowls. Top with eggs and serve.

Serves 4

Total cook time…25 minutes