Sweet Potato And Bacon Hash Recipes

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SWEET POTATO AND CANADIAN BACON HASH



Sweet Potato and Canadian Bacon Hash image

From Cooking Light. Per 1 cup serving: 207 calories, 6.8 g fat 28 g carb, 3 g fiber, 19 mg cholesterol.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups diced peeled sweet potatoes
2 cups diced red potatoes
2 tablespoons vegetable oil
1 cup diced Canadian bacon
1 cup chopped green bell pepper
2/3 cup chopped green onion
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon fresh ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free chicken broth
1 tablespoon cider vinegar

Steps:

  • Put the potatoes in a saucepan with enough water to cover.
  • Bring to a boil; lower heat and simmer for 5 minutes; drain.
  • Let the oil get heated in a large cast iron or nonstick skillet over medium heat.
  • Add in the bacon; stir/saute for 4 minutes.
  • Add in the bell pepper and onions; stir/saute 2 minutes.
  • Add in the potatoes, salt, celery seed, black pepper, and nutmeg; cook 4 minutes and stir occasionally.
  • Add in broth and vinegar; stir.
  • Toss gently until liquid is absorbed.

Nutrition Facts : Calories 162.9, Fat 4.8, SaturatedFat 0.7, Sodium 365.9, Carbohydrate 28, Fiber 4.3, Sugar 5.1, Protein 2.8

SWEET-POTATO HASH WITH BACON



Sweet-Potato Hash with Bacon image

Provided by Ian Knauer

Categories     Pepper     Pork     Vegetable     Breakfast     Brunch     Side     Quick & Easy     Dinner     Bacon     Bell Pepper     Root Vegetable     Sweet Potato/Yam     Fall     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (side dish) servings

Number Of Ingredients 5

1/2 pound sliced bacon, cut into 1/4-inch strips
2 medium onions, chopped
1 large red bell pepper, cut into thin strips
2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh thyme

Steps:

  • Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.
  • Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.

SWEET POTATO HASH



Sweet Potato Hash image

This recipes is a definite favorite and will most likely become a staple on your menu. The combined ingredients in this dish makes it burst with flavor. And we've added bacon to it....because everything's better with bacon!

Provided by The Real Food Dietitians

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 ½ Tbsp. avocado oil, coconut oil or ghee
1 large sweet potato, diced (about 2 cups)
1/2 cup onions, diced
1/2 cup red bell pepper, diced
2 garlic cloves, minced
1 cup mushrooms, diced
2 cups spinach or kale, chopped
3 strips cooked uncured bacon, diced (omit if vegetarian or vegan)
¼ tsp. salt
¼ tsp. black pepper
¼ cup cheese of choice^ (optional) ^omit for dairy-free and Whole30 friendly.

Steps:

  • Heat 1 Tbsp. cooking fat in large sauté pan on medium heat.
  • Add sweet potatoes and sauté for about 12-15 min or cooked through. Cooking time will depend on size of sweet potato cubes are.
  • Add remaining ½ Tbsp. of cooking fat, onions, red pepper, garlic and mushroom, sauté for about 3-4 minutes.
  • Add spinach or kale, bacon, salt and pepper and sauté until greens are wilted.
  • Top with optional cheese and serve.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 147 calories, Sugar 3g, Sodium 330mg, Fat 8g, Carbohydrate 15g, Fiber 3g, Protein 4g

SWEET POTATO, BACON AND APPLE HASH



Sweet Potato, Bacon and Apple Hash image

Provided by Anne Burrell

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

2 garnet yams, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
4 to 6 slices thick cut bacon, cut into lardons
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice
4 scallions, white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds (pepitas), toasted

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
  • Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
  • Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
  • Fantastico!

SWEET POTATO AND BACON HASH



Sweet Potato and Bacon Hash image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
12 ounces thick-cut bacon, cut into lardons
1 jalapeño, stem, seeds and ribs removed, cut into thin rings
Pinch of ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
Malt vinegar, for topping

Steps:

  • Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
  • Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
  • Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
  • Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
  • Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

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