Recipe By: Chef Gary Nguyen

Ingredients:

• 4 oz Pancetta
• 2 ea Sweet potato
• 1 ea Red bell pepper
• 8 ea Brussel sprouts
• 1 ea Red Onions
• 4 ea Eggs

Instructions:

1. Cut all the vegetables into small even dices and set aside.
2. Add the sweet potato to a 30 cm Hexclad Wok filled with salted boiling water. Simmer until tender. Once tender, drain and dry completely with paper towels. Reserve boiling water and set aside. 
3. Bring a 10'' Hexclad Pan to medium heat.  Add three tablespoons of extra virgin olive oil and then pancetta. Cook pancetta until golden brown. Next, add the vegetables.
4. Cook evenly and stir occasionally with a wooden spatula. Once finished, transfer to a plate. 
5. For the poached egg: Add one tablespoon of white vinegar in the 30 cm Wok reserved with water. Bring water to just before a boil. Swirl water quickly in a clockwise motion and then carefully crack egg into the center. Cook 3-4 minutes then carefully remove the egg with a slotted spoon. Repeat for multiple servings. Place egg on top of the hash, garnish with cranberry and enjoy!