Hash browns with cheese and fried eggs

Ingredients:

Hashbrowns

• 220 g pork shoulder
• 2 tablespoons coarse salt
• A mixture of black pepper and granulated garlic
• 2 tablespoons chipotle hot sauce, such as Tabasco Chipotle
• 1/4 cup liquid smoke
• 1/4 cup soy sauce
• Rapeseed oil (canola) for frying
• 1.8 kg of grated potatoes
• Butter substitute for drizzling
• 2.5 cups grated Asiago cheese
• 16 slices of cheddar
• 8 eggs
• Whole grain sourdough toast, for serving

Black Pepper and Jalapeño Sauce

• 2 cups sour cream
• 1 cup pickled jalapeños, diced
• 1 cup mayonnaise
• 1.5 tbsp. ground black pepper
• 1 tbsp granulated garlic
• Special equipmentcast iron griddle

Preparation:

1. Preheat oven to 105°C.
2. Cut the pork into two equal halves. Place the pork in a roasting pan, season with salt, black pepper, and garlic. Add chipotle hot sauce, liquid smoke, and soy sauce, and rub the mixture into the pork. Cover with foil and roast for 8 hours or overnight.
3. Shred the meat with two forks. Combine the sour cream, jalapeño, mayonnaise, pepper, and minced garlic in a bowl.
4. Preheat a cast iron grill to 200-230°C. Grease the grill with vegetable oil. Add 220g of grated potatoes. Drizzle the potatoes with butter substitute. Cook until the potatoes are golden brown on both sides and tender and creamy inside. Adjust the temperature so the potatoes sizzle. Never pour vegetable oil directly onto the potatoes.
5. When one side is browned, flip and cook the other side. Spread 1/3 cup Asiago on the grill to melt the cheese. Place a hash brown on top of the Asiago and divide the hash browns. Place a slice of cheddar on each side of the hash brown. Place a portion of pork on the side without Asiago cheese.
6. When the cheese begins to brown, flip one half of the hash brown onto the other and cover with a lid to melt the cheese inside. Fry an egg for serving. Serve the hash browns with toast, drizzled with jalapeño sauce. Repeat with the remaining ingredients.