Fresh Mango & Sweet Potato Hash

Day PartBreakfast
Menu PartEntree
Fresh Mango & Sweet Potato Hash

Chef Chrissy Schurr

Reverie Caffe

Patterson, N.Y.

For a change of pace, chef Chrissy Schurr of the Reverie Café serves up a hash made with diced sweet potatoes and juicy mango. It makes for a colorful addition to the spring brunch menu


4 oz. diced pancetta

1 tbsp. olive oil

1 lb. (4 cups) finely diced white onion

2 lb. (8 cups) diced sweet potatoes

2 tbsp. water

2 1/2 lb. diced fresh mango (6 cups)

2 tsp. brown sugar

2 tsp. kosher salt

½ tsp. coarsely ground black pepper

1 tsp. red pepper flakes

8 poached or fried eggs, seasoned with salt and black pepper


  1. In large skillet over medium heat, saute pancetta to render the fat. With slotted spoon, remove crisped pancetta and set aside until needed.
  2. Over medium-low heat, heat pancetta fat that remains in the skillet with olive oil. Add onions; cook, stirring often, for 4 to 5 minutes, until onions are translucent. Add sweet potatoes; cook an additional 5 minutes over high heat, stirring often.
  3. Add water; reduce heat to medium. Cover pan and cook for 5 to 8 minutes, until potatoes are softened and water is evaporated.
  4. Stir in mango, brown sugar, salt, pepper and red pepper flakes; cook several minutes, stirring often, until mango is warmed through. Add pancetta and toss until combined.
  5. To serve, spoon hash onto plates or shallow bowls; top with a poached or fried egg.

Photo courtesy of National Mango Board

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