Recipe: Jamaican Jerk Pork and Zucchini Hash
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.
Total cook time…25 minutes