Pork Belly and Sweet Potato Hash with Hatch Green Chili Salsa Verde

Pork Belly and Sweet Potato Hash with Hatch Green Chili Salsa Verde
Chef Eric Greenspan of "The Roof on Wilshire," is preparing a delicious dish packed with homemade salsa verde that serves four.

Ingredients for Pork Belly

  • 1# uncured pork belly
  • 2 oz vegetable oil
  • 1 tsp paprika
  • 1 tsp chili powder
  • salt and pepper to taste

Ingredients for the Hash

  • 2 cups shredded sweet potato
  • ½ cup roasted corn, shucked
  • ¼ cup julienned roast red peppers
  • ¼ cup chopped hatch green chiles
  • 2 oz vegetable oil
  • salt and pepper to taste

Ingredients for the Salsa Verde

  • 1 cup chopped hatch green chile
  • 1 bunch cilantro
  • ½ cup chopped white onion
  • 2 cloves peeled garlic
  • 1 tbls lime juice
  • ¼ cup olive oil

Ingredients for the Finish

  • 4 eggs, cooked sunny side up
  • ½ cup sour cream


1) For the pork belly, coat the meat in the vegetable oil and season with spices. Preheat the oven to 350 degrees. Place the pork belly on a rack on a baking tray and roast for 2 hours until tender. Let cool, then slice into 8 even slices

2) For the hash, heat a large non stick pan. Combine the sweet potatoes, corn, peppers, and hatch green chile in a mixing bowl. Add the vegetable oil to the pan and add four separate mounds of the hash mixture. Brown each hash until crispy on both sides and set aside.

3) For the salsa verde, combine all ingredients in a blender and blend until smooth.

4) To finish, place the four hash patties on separate plates. Top with two slices of the pork belly. In a non stick pan, fry the eggs sunny side up and place one on top of each hash.
Drizzle liberally with the salsa verde and serve with a side of sour cream.

NOTE: Can roast and peel the chiles by blistering over fire, covering in a bowl until steamed and removing the skins and stems

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