Bacon Avocado Potato Hash Skillet Sp5 Recipes

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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.

POTATO-BACON HASH



Potato-Bacon Hash image

Provided by Victoria Granof

Categories     Potato     Breakfast     Brunch     Side     Sauté     Kid-Friendly     Quick & Easy     Bacon     Cookie     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

6 slices bacon
1 1/2 pounds red bliss or Yukon gold potatoes, washed and cut into small chunks
1 bunch scallions, white and green parts (optional)
2 garlic cloves, minced
Kosher salt and freshly ground black pepper to taste

Steps:

  • 1. In a heavy skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate.
  • 2. Remove all but 1 tablespoon of the fat and return the pan to high heat.
  • 3. Add the potatoes, white scallions (if using), garlic, salt, pepper, and 1/4 cup water. Bring to a boil.
  • 4. Cover, reduce heat to medium-low, and simmer until the potatoes are just tender, 8 to 10 minutes.
  • 5. Add the bacon, broken into pieces. Cook, stirring occasionally, for about 10 minutes more.
  • 6. Remove from heat, garnish with the green scallions (if using), and serve.

BACON AVOCADO POTATO HASH SKILLET #SP5



Bacon Avocado Potato Hash Skillet #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is worth waking up for! Crispy bacon bits tossed with fluffy scrambled eggs, topped with chunks of avocado and salsa. All served on hot crispy Simply Potatoes Hashbrowns fresh from the oven. I top mine with feta cheese, but cheddar is also amazing. Enjoy!

Provided by Bobo32589

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

6 slices thick bacon
2 medium avocados
8 eggs
1/3 cup chunky salsa
2 tablespoons feta or 2 tablespoons cheddar cheese

Steps:

  • Heat Broiler in the oven on high for 5 minute.
  • Place Simply Potatoes on a baking sheet, and spray the top with cooking spray.
  • Place under the broiler for 15-25 minute Watch the hashbrowns they brown fast!
  • While the hashbrowns are cooking, cook the bacon in a non stick pan, remove and drain on paper towels.
  • Add the eggs to the pan that you cooked the bacon inches Scramble. Cook over low heat, and keep them moving, you don't want them to brown.
  • Dice up the avocados, and toss with the eggs. Stir in salsa.
  • Take hashbrowns out of the oven once they have browned.
  • Place a thick layer of hashbrowns on the bottom of the plate, and top with bacon avocado egg mix.
  • Pick whatever cheese you like, and sprinkle it over the top. Enjoy!

Nutrition Facts : Calories 377.5, Fat 30.7, SaturatedFat 7.8, Cholesterol 384.5, Sodium 432.9, Carbohydrate 10.9, Fiber 7.1, Sugar 1.9, Protein 17

AVOCADO AND SWEET POTATO 'HASH'



Avocado and Sweet Potato 'Hash' image

In this hash variation, the combination of caramelized sweet potatoes, avocado, and crisp bacon makes a delicious side dish or light main dish.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 9

2 medium sweet potatoes, diced
1 fresh, ripe Hass avocado halved, pitted, peeled and diced
4 slices double smoked bacon
5 sprigs parsley
1 tablespoon whole grain mustard
¼ red onion, diced
2 tablespoons toasted pecans, lightly chopped
1 tablespoon Kosher salt (or to taste)
1 teaspoon cracked black pepper (or to taste)

Steps:

  • Place sweet potatoes in medium pot of cold water seasoned with salt and pepper; bring to boil over medium heat; remove sweet potatoes; cool in ice bath.
  • In medium skillet, render bacon over low heat; remove when crisp; add cooled and dried sweet potatoes to skillet. Caramelize sweet potatoes on each side, remove from heat.
  • Add red onion, mustard, season with salt and pepper; toss lightly to coat. Chop bacon crosswise into 1/4 inch strips; mix into 'hash'. Fold in parsley, pecans and avocado. Season to taste with salt and pepper. Serve warm to room temperature.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 31.8 g, Cholesterol 10.2 mg, Fat 14.3 g, Fiber 9 g, Protein 8 g, SaturatedFat 2.6 g, Sodium 1799.1 mg, Sugar 6.1 g

POTATO SALAD WITH AVOCADO AND BACON



Potato Salad with Avocado and Bacon image

Potato and avocado salad with bacon.

Provided by emme0919

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 10

12 each red potatoes, cubed
10 slices bacon
2 medium avocados, cubed
1 tablespoon lemon juice
¼ cup sliced green onions
4 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
¾ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
  • While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Sprinkle avocados with lemon juice and toss to coat.
  • Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
  • Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 19.8 g, Cholesterol 27.3 mg, Fat 38.2 g, Fiber 6 g, Protein 8.8 g, SaturatedFat 6.8 g, Sodium 547 mg, Sugar 1.8 g

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.

BACON, EGG AND CHEESE HASHKETS #SP5



Bacon, Egg and Cheese Hashkets #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. I'm always looking for a fun, new way to serve up breakfast and I just happen to be a lover of potatoes, bacon, eggs and cheese...enough said, right? These bacon, egg and cheese hashkets are a savory breakfast treat with a twist! Serve it up with some fruit on the side and you've got a perfect start to the day.

Provided by Cooking with Giggles

Categories     Breakfast

Time 35m

Yield 4 Hashbrown Muffins, 4 serving(s)

Number Of Ingredients 5

4 eggs, lightly beaten
4 tablespoons scallions, diced
4 slices bacon, diced
3/4 cup cheddar cheese, freshly shredded
1 cup Simply Potatoes® Shredded Hash Browns, defrosted

Steps:

  • Pre-heat oven to 350 degrees.
  • Heat small skillet on medium-high temperature.
  • While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
  • Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
  • Slice white and light green parts of scallions, set aside .
  • Lightly beat eggs until just blended.
  • Spray four cupcake holes with non-stick spray.
  • Line each greased cupcake hole with enough hash browns to coat all sides.
  • Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.
  • Pour egg mixture into each, filling the rest of the hash brown basket.
  • Sprinkle the cheese evenly amongst each filled cupcake hole.
  • Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.
  • Serve & Enjoy!

Nutrition Facts : Calories 195.4, Fat 15.4, SaturatedFat 7.2, Cholesterol 213.7, Sodium 270.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 12.6

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