Freezer Fry-up With Sunny Side-up Eggs

01Method

1. 1

   In a large skillet over medium-high heat, melt the butter. Add the onion, red bell pepper, cumin and chili powder, stirring to combine. Season with salt and pepper, then cook, stirring often, until the vegetables soften and start to colour, 5 to 7 minutes.

2. 2

   Add the sweet potato cubes, season again, and continue cooking, stirring occasionally, until the edges begin to caramelise, about 10 minutes.

3. 3

   Stir in the corn, pineapple and shredded pork. Cook until the frozen ingredients are fully thawed and the entire mixture is heated through.

4. 4

   While the hash finishes cooking, warm the oil in a large non-stick skillet over medium heat. Crack the eggs directly into the pan, cover with a lid and cook until the whites are just set but the yolks remain runny, about 3 minutes, or longer to your preference. Season with salt and pepper.

5. 5

   Spoon the hash onto 4 plates, place a fried egg on top of each portion, and finish with a scattering of fresh chives if desired.