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.
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 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
SWEET POTATO & BACON HASH
The colors in this dish are enough to wow guests, but they'll be even more impressed when they taste the flavor combo of sweet potatoes, bacon and apples.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Toss potatoes with oil and 3 Tbsp. Parmesan; spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 20 min. or until tender.
- Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add white onions to skillet; cook and stir 3 min. Stir in apples; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Crumble bacon; return to skillet.
- Add potatoes to skillet; cook 10 min., stirring occasionally. Spoon into serving dish; top with sunflower kernels, green onions and remaining Parmesan.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SWEET POTATO AND CANADIAN BACON HASH
Make and share this Sweet Potato and Canadian Bacon Hash recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.
- Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently.
- Add bell pepper and green onions; cook 2 minutes, stirring frequently.
- Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally.
- Stir in broth and vinegar. Toss gently until liquid is absorbed.
Nutrition Facts : Calories 162.7, Fat 4.8, SaturatedFat 0.7, Sodium 345.4, Carbohydrate 28, Fiber 4.3, Sugar 5.1, Protein 2.8
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.
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