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 WITH BACON AND MELTED ONIONS
In his home-cooking book "Ad Hoc at Home," the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy. His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around. This is an adaptation of his recipe. True to Keller form, this is not a weekday breakfast dish (it will take you a good 20 minutes to cook down the onions, and you'll dirty a few pots), but it is well worth an hour or so of your Sunday morning.
Provided by Julia Moskin
Categories brunch, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
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 HASH
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
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 HASH WITH BACON
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
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 WITH BACON
Make and share this Sweet Potato Hash With Bacon recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 326.1, Fat 17.2, SaturatedFat 5.7, Cholesterol 25.7, Sodium 400, Carbohydrate 36.1, Fiber 5.6, Sugar 9, Protein 7.4
SWEET POTATO AND CANADIAN BACON HASH
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
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
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- Cook the bacon in a large skillet over medium-low heat until crisp (I use a 12-inch skillet); remove the bacon from the pan to a plate lined with paper towels. Carefully remove all but 1 tablespoon of the bacon grease from the pan.
- While the bacon is cooking, spread out the sweet potato cubes on a microwave-safe plate; microwave for 5 minutes or until the sweet potatoes are just beginning to soften up but are still slightly firm (you don't want them to be completely cooked through at this point, as they will finish cooking in the pan with the peppers and onions).
- Add the butter to the tablespoon of bacon grease left in the pan and heat the pan over medium heat. Add the sweet potatoes, peppers, onions, Cajun or Creole seasoning (if using), salt and pepper. Cook, stirring occasionally, until the sweet potatoes are fork-tender, the peppers and onions have softened, and everything is just beginning to get lightly browned in some spots.
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