Breakfast Hash with Pork, Sweet Potato, Apple and Brussels Sprouts

• 1 large apple (large diced)
• 1  ½ cup of brussel sprouts (base cut and quartered)
• 1 large sweet potato (peeled and large diced)
• 1 small yellow onion (peeled and large diced)
• 1 tablespoon of bacon fat or oil
• 2 tablespoons of maple syrup
• ½ teaspoon of ground cinnamon
• 1 tablespoon of fresh sage (chiffonade or chopped)
• 1 tablespoon of fresh thyme (picked and chopped)
• 1 bone-in pork chops (about 10 ounces each)
• 2-4 eggs (optional)

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For the pork chop:

• ½ teaspoon of ground cumin
• ½ teaspoon of paprika
• 2 teaspoons of salt
• Black pepper to taste

1. Remove your pork chop from the fridge and season them liberally on each side with the salt (about ½-1 full teaspoon of salt per chop) and then fresh cracked pepper. Sprinkle the ground cumin and paprika on each side as well and set the pork chop aside at room temperature to permeate.
2. Preheat your oven to 350 F.
3. Put a large skillet or saute pan on the stove and heat over high heat.
4. After about 30 seconds, add about 1 teaspoon of bacon fat, followed by the peeled and diced sweet potatoes. Cook the potatoes on medium-high heat for about six minutes, stirring occasionally, until the potatoes are golden brown and almost cooked through. Season the potatoes with a few pinches of salt and remove from the pan to sit aside.
5. Add another teaspoon of bacon fat or oil and repeat the same process in order to cook the brussel sprouts for about 5 minutes. Season the brussels with a few pinches of salt and transfer to the same bowl as the sweet potatoes.
6. Add another teaspoon of bacon fat or oil and then the apples and onions together. Repeat the same process, cooking the apples and onions together for about 4-5 minutes or until the onions become slightly translucent and the apples become slightly caramelized. Season with a few pinches of salt and add them to the brussels and sweet potatoes.
7. Put the pan back on the stove and heat for about 15 seconds. Add the pork cho and turn the heat down to medium and cook for about 4 minutes or until the side that is in the pan is a deep and even brown color.
8. Flip the chop and cook on the second side for about 3 minutes.
9. After 3 minutes, transfer the pork chop to a sheet tray (don’t wash the saute pan) and transfer to the oven to finish cooking for about 6 minutes, or until the the pork chop read an internal temperature of 135 F. When finished cooking, transfer it to a cutting board and allow to rest for at least 10 minutes before slicing.
10. While the chop is baking, turn the heat back on to the skillet and heat for about 15 seconds. When the pan is hot, add the sauteed vegetables from earlier to the pan and cook on medium heat for about 2 minutes.
11. Add the ground cinnamon and stir to coat the vegetables and continue to cook for about 30 seconds to slightly toast the cinnamon.
12. After 30 seconds, add the maple syrup and cook for about 30 seconds to bring the syrup to a simmer.
13. Add the butter, turn off the heat, and swirl the pan in a circular motion to mounte the butter into the sauce. Keep the pan moving until all of the butter is melted into the hash.
14. Add the chopped herbs and season the hash to taste with salt and pepper.
15. Once the pork chop has rested, remove the bone and dice it into cubes similar in size similar to those of  the vegetables in the hash
16. Add the diced pork into the hash and mix gently to combine.
17. Cook your 1-4 eggs to your preference and top off your hash.