Heirloom Purple Sweet Potato & House-Smoked Pork Belly Hash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant Southern-inspired hash featuring locally foraged purple sweet potatoes, house-smoked pork belly, and seasonal greens, finished with a hint of smoked paprika for depth. This southern-inspired one pot ready in about 50 minutes pairs purple sweet potatoes, house-smoked pork belly, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb purple sweet potatoes
• 8 oz house-smoked pork belly
• 1 medium yellow onion
• 3 garlic cloves
• 3 cups kale
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 2 tbsp fresh thyme leaves

Instructions

1. Step 1: Preheat oven to 400°F. Dice 1 lb purple sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp smoked paprika, then spread on a parchment-lined baking sheet; roast for 20-25 minutes until tender and caramelized at edges.
2. Step 2: While potatoes roast, trim excess fat from 8 oz house-smoked pork belly and dice into 1/2-inch cubes. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat, add pork belly, and cook for 8-10 minutes until crispy, stirring occasionally; transfer to a plate.
3. Step 3: Finely chop 1 medium yellow onion and mince 3 garlic cloves. In the same skillet, add remaining 1 tbsp olive oil, sauté onion until translucent (5 minutes), then add garlic and cook for 30 seconds until fragrant; add 3 cups chopped kale and cook until wilted (3 minutes).
4. Step 4: Return crispy pork belly to skillet with roasted potatoes, add 2 tbsp fresh thyme leaves, and toss gently until heated through. Season with remaining 1/4 tsp salt and 1/4 tsp smoked paprika, then serve immediately.