In a small saucepan heat the water, maple syrup, apple cider vinegar and salt until all is combined and the salt is dissolved. Let cool completely.

Dice the pork belly into large chunks and place in a glass container that has a lid. Pour the brine over the pork belly and stir. Chill 12-24 hours. Stirring occasionally to make sure the pork belly is well soaked in brine. When ready to cook rinse the pork belly well and pat dry.

Heat a cast iron skillet over medium and add the pork belly. Cook until starting to get crispy. Taste a piece and season with pepper and more salt and the remaining tablespoon of maple syrup if desired. Transfer to a plate. Drain off all but 2 tablespoon of the pork fat from the pan. Reserve the pork fat. Add the shallot and garlic and stir until fragrant. Add the shredded sweet potato and spread it out to cover the entire pan. Stir and flip the potatoes in sections to make sure it cooks evenly. If you find the potatoes sticking a little add a little of the reserved pork fat back into the pan. Once the potatoes are getting close to done, add the cooked pork belly into the pan and stir one to two minutes more. Taste and season with more salt and pepper if desired.

While the hash is keeping warm, heat either butter, Ghee, coconut oil or pork fat in a separate pan and fry the eggs to your liking. Season the eggs with salt and pepper if desired. When the eggs are almost done divide the hash amongst 4 plates. Top each plate of hash with an egg.

Serve hot with avocado slices or fresh fruit.