Sweet Potato Hash With Bacon Recipes

SWEET POTATO HASH WITH BACON AND MELTED ONIONS

Steps:

• Put onions in a large skillet, place over medium-low heat, and sprinkle with 1/4 teaspoon salt. Cook, uncovered, reducing the heat to maintain a low simmer, about 20 minutes, until onions are soft and swimming in liquid.
• Tie the bay leaf, 3 sprigs thyme, peppercorns and garlic in a piece of cheesecloth. Add to onions along with butter, stir and cover (not too tightly, some steam should be allowed to escape). Cook slowly 30 to 35 minutes, until onions are meltingly tender and coated in butter. The mixture should look creamy at all times: if butter separates or if pan looks dry, stir in cold water 1 teaspoon at a time. Season to taste with salt. (Onions can be made up to 3 days in advance and refrigerated.)
• Cut bacon crosswise into thick matchsticks. Pour 2 tablespoons water into a medium saucepan and set over medium heat. Add bacon, reduce heat to low, and cook for 30 minutes. Bacon will render its fat and become golden, but not completely crisp. Using a slotted spoon, transfer bacon to paper towels. Pour off excess fat from pan, leaving a thick film on bottom to cook hash; reserve the extra fat.
• Heat oven to 200 degrees. Spread half of potatoes in pan, sprinkle with salt and add half the leaves of the remaining sprig of thyme. Cook undisturbed, over medium-low heat, until crisp, about 5 minutes. Add 1/2 cup melted onions and a quarter of the bacon and gently fold together until heated through. Transfer to an ovenproof serving bowl and keep warm. Repeat with remaining potatoes, a quarter of the bacon, another 1/2 cup onions (refrigerate leftover onions; they make a great sauce for fish) and remaining thyme leaves. Sprinkle hash with chives (if using) and remaining bacon. Serve hot, topped with eggs if desired.

SWEET POTATO, BACON AND APPLE HASH

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 HASH

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.

SWEET POTATO BACON HASH

Steps:

• Heat cooking fat of choice (I use EVOO usually) in a cast iron skillet or favorite non stick frying pan.
• Add diced sweet potato, diced bacon, and halved brussels sprouts to the skillet. Sprinkle with salt, pepper, dried rosemary, and dried thyme. Stir.
• Saute on medium high heat, stirring occasionally until sides of potatoes have browned. This usually takes about 5 minutes.
• Once potatoes and brussels sprouts have some browning, cover the pan with a lid and reduce heat to medium for 5 to 10 minutes. This will quickly soften them up.
• Hash is done when potatoes are tender. Taste and add more salt and pepper if you like. Serve immediately.

SWEET-POTATO HASH WITH BACON

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 AND BACON HASH

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.