Maple Cayenne Pork Hash

My father-in-law frequently tries to give us extra food from his freezer. He’ll claim he’s bought too much ground beef, or too much breakfast sausage and try to get us to take some home with us. Most of the time we refuse, but there are occasions where we relent. One such time was his offer of a pork loin roast. It sat in our freezer until last week, when I took it out and roasted it with some potatoes. The next day, I made this Maple Cayenne Pork Hash with some of the leftovers.

Maple Cayenne Pork Hash

I put a couple fried eggs on top for Jay.

Maple Cayenne Pork Hash

Apparently everything can be made better with a fried egg on top of it, but I just can’t do a runny yolk. Which is ridiculous, considering the amount of raw cake batter and cookie dough I consume on an annual basis. Still, I have weird quirks with my food, and with certain things, I just can’t eat them unless they’re “just so.” Eggs are one of those foods.

Maple Cayenne Pork Hash

Because there’s just enough heat from the cayenne pepper, I did make a separate batch of this for the bambino, also sans sweet potatoes. He loved them as an infant, but now, wants nothing to do with them. I can’t say that I blame him. I can’t stand sweet potatoes either. I’ve tried to like them, but I think it’s the sugar overkill most people cook them with that does it for me. They’re overly sweet anyway, and the addition of caramel or marshmallows or brown sugar is just too much. So says the dessert baker.

But that’s exactly why I went with maple and cayenne when I made this hash. I figured that while maple syrup is indeed sweet, the heat from the pepper would cut the sweetness, and that of the sweet potatoes. It didn’t cut it as much as I’d’ve liked, but did give the dish an overall warmth it wouldn’t have had otherwise.

Yield: 6

Maple Cayenne Pork Hash

Maple Cayenne Pork Hash
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 sweet potato, peeled and diced
  • 2 medium Russet potatoes, peeled and diced
  • 2 Tbsp. olive oil
  • 2 C pork loin, cooked and diced
  • salt and pepper
  • 1/2 C maple syrup
  • 1/4 tsp. ground cayenne pepper
  • Fried eggs, for topping (optional)


Combine the sweet potato and the Russets in a large saucepan filled with cold salted water. Bring to a boil and cook for 10 minutes, until the potatoes are somewhat softened, but still slightly firm. Drain well and set aside.

In a heavy-bottomed skillet (preferably cast iron), heat the olive oil over medium-high heat. Add the potatoes and spread out to a single layer. Cook for about 10 minutes, until beginning to crisp and brown, stirring occasionally.

Add the pork, allowing it to heat through, and to brown somewhat.

In a small bowl, whisk together the maple syrup and cayenne pepper. Pour over the hash, and toss to combine. Continue cooking until the syrup reduces somewhat.

If using, fry eggs as desired, and place on top of the hash before serving.

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And now, for my Sioux Falls readers–Perhaps you’ve heard about the new Caribou Coffee/Einstein Bros. Bagel shop that’s opening next Tuesday? I’ve been asked to pop down to Sioux Falls and cover the Grand Opening, so I’ll be there bright and early that morning (they open at 5 am)! To help celebrate, they’ve given me some coupons to share with you. Just print out the PDF and bring them on down. I’ll have a post later next week sharing more about it!