DISH | sweet potato & harissa-spiced pork skillet

I can’t quite pin point the moment it happened but brunch and I have long been best friends. Maybe it’s the variety at brunch where the richer dishes like eggs benny not normally seen at breakfast make their way onto the table or perhaps it’s the ability to have a burger for breakfast without judgement. Regardless, we relish those lazy Sunday mornings when we can amp up the usual oatmeal routine with something exciting. 

This Sunday we really nailed it. It may look complicated but this breakfast was nothing more than a couple sweet potatoes, ground pork, a few spices, some eggs, and our trusty cast iron skillet. As you can probably tell from the blog, the skillet gets a lot of use. There’s just something about it. They last a lifetime, go from stove to oven like it ain’t no thing, and look fabulous served right to the table. Even better, other than a bowl and cutting board, there’s only one pot to wash. I’d say that’s winning at brunch right there. 

Once again, like most recipes, this dish is totally adaptable. If you don’t have harissa, a hot pepper paste with roasted red peppers, serrano chiles, garlic, and other spices, simply use a teaspoon or so of your favourite hot sauce until it’s got as much kick as you like. No smoked paprika? Use whatever you have or add some smoke with chipotle powder. I happen to like the spicy sweet combo but if that’s not your thing, omit the maple syrup. You could also go ahead and use any flavour of sausage by simply removing it from its casing. We opted for ground pork from our friendly butchers at Getaway Farms’ Meat Mongers since it’s not only pastured but mad economical. If I was to price this, I’d wager it was no more than $6 for the whole skillet. That’s $3 a serving if you’re two ravenous post-cocktail eaters or $1.50 if you’re serving four. Amazing, am I right? Plus, with most of the ingredients coming from local farms, this is one breakfast we can feel good about.