SWEET POTATO AND BACON HASH
Provided by Molly Yeh
Time 30m
Yield 6 servings
Number Of Ingredients 8
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.
CELERY ROOT HASH
You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
Provided by Rick Martinez
Categories Side Kid-Friendly Vegetable Sweet Potato/Yam Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15-20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30-35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.
CELERY ROOT MASH
Steps:
- Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
- TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
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
APPLE-AND-ROOT-VEGETABLE HASH
Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
- Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
YAM, CELERY ROOT & BACON HASH
Make and share this Yam, Celery Root & Bacon Hash recipe from Food.com.
Provided by Lelandra
Categories Breakfast
Time 45m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Fill a pot with water, that is large enough to hold your yam without crowding.
- Add a dash of salt. Bring to a boil, then add your chopped yams. Cover and cook for 12 to 15 minutes, or until your yams are tender. They don't have to be all the way cooked through, as they will cook more when you saute them. Once they are cooked, drain them in a colander. Try to drain as much liquid as possible.
- In a large saute pan, cook your bacon pieces until crispy. Use a slotted spoon and remove the cooked bacon and set aside.
- Using the remaining bacon grease to saute your onions. Cook for about 5 minutes, until translucent. Then add your celeriac. Cook celeriac until soft. Celeriac is a thirsty vegetable and will absorb the bacon grease. If it absorbs too much of the bacon fat, then add some ghee to the pan, so the hash doesn't burn.
- Once the celeriac is soft, add yams and garlic and cook until yams brown slightly. Generously season the hash with salt and pepper and gently mix in the smoked paprika and bacon.
- Top with chopped parsley and serve!
Nutrition Facts : Calories 244.9, Fat 11.7, SaturatedFat 5.1, Cholesterol 21.8, Sodium 144.2, Carbohydrate 31.7, Fiber 4.7, Sugar 1.7, Protein 4
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- Fill a pot with water, that is large enough to hold your yam without crowding. Add a dash of salt. Bring to a boil, then add your chopped yams. Cover and cook for 12 to 15 minutes, or until your yams are tender. They don’t have to be all the way cooked through, as they will cook more when you saute them. Once they are cooked, drain them in a colander. Try to drain as much liquid as possible.
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- Using the remaining bacon grease to saute your onions. Cook for about 5 minutes, until translucent. Then add your celeriac. Cook celeriac until soft. Celeriac is a thirsty vegetable and will absorb the bacon grease. If it absorbs too much of the bacon fat, then add some ghee to the pan, so the hash doesn’t burn.
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