Sweet Potato & BBQ Pork Hash
- 4 ounces Shredded BBQ Pork (Our May Saturday Special: Check it out!)
- 2 medium sized sweet potatoes, cubed
- 1 green pepper, chopped
- 1 white onion, chopped
- 2 teaspoons of olive oil
- 1 jalapeno, optional
In a large skillet, preferably a wok, place the sweet potato cubes. Add a cup of water, once evaporated (approximately 10 minutes) add another cup of water steaming the potatoes to a tender, but not mushy, texture. Once the water has evaporated for the second time, add oil to cook the cubes until golden. Add green pepper, onion and jalapeno, cook until tender. Add shredded bbq pork until heated through. Serve over cornbread.