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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