Elevate your morning meal by searing thinly sliced pork until the ruffled borders achieve a delightful crunch. This savory preparation brings a rich depth to every bite, making it an essential addition to any family brunch spread.
Ingredients
1cup plain Greek yogurt (full-fat preferred)
3tbsp Dijon mustard
2tbsp pure maple syrup
1tsp apple cider vinegar
1/2tsp smoked paprika
Salt and pepper to taste
4cups frozen shredded hash browns (thawed and squeezed bone-dry)
2cups 2.5 double-smoked ham, pulsed into a coarse crumble
1/2large onion, pulsed and drained of liquid
2poblano peppers, pulsed and drained of liquid
1cups 1.5 cold-smoked Pepper Jack cheese, shredded
2large eggs, beaten
2tbsp all-purpose flour
1tsp garlic powder
2cups Panko breadcrumbs (on a separate plate for coating)
4tbsp 4 butter and 4 tbsp neutral oil (for frying)
4thick slices Sharp Cheddar cheese
4large eggs (for frying)
Fresh scallions for garnish
Instructions
1
Whisk the Sauce: refrigerate until serving.
2
Using a food processor, pulse your ham until it reaches a coarse, pebbled texture. Move to a large bowl. Pulse the onion and poblano together until finely diced. Place the veg in a paper towel and squeeze out the excess moisture before adding to the ham.
3
Add the bone-dry hash browns, shredded Pepper Jack, 2 beaten eggs, flour, and garlic powder to the ham and veg. Mix thoroughly until the mixture is "sticky" and holds together when pressed.
4
Form the mixture into 8 equal-sized patties (about 3/4-inch thick). Press each side of the patty firmly into the Panko breadcrumbs to create a thick crust. Let the cakes rest for 5–10 minutes to set.
5
Heat half the butter and oil in a large skillet over medium heat. Fry the cakes in batches for 5 minutes per side until the Panko is deep golden-brown and the cheese inside is molten.
6
Place one hot hash cake on a plate. Lay a slice of Cheddar on top, followed by a second hash cake. The heat will melt the Cheddar "glue" between the layers.
7
Fry 4 eggs sunny-side up. Crown each stack with an egg, a generous dollop of the yogurt sauce, and fresh herbs.
