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 HASH BROWNS
Steps:
- Gather the ingredients.
- Using a vegetable peeler, peel the skin off of the sweet potato.
- Shred the sweet potato by hand using a coarse side of a box grater , or shred in the food processor fitted with the shredding blade. (If using the food processor, the sweet potato might need to be cut into lengthwise pieces to fit in the food processor tube.)
- In a large bowl, combine the shredded sweet potato with 1 tablespoon of the olive oil, the salt and pepper.
- Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
- Using a 1/3 cup measure to scoop, form patties in the pan.
- Flatten each patty with a spatula.
- Cook the patties, turning once until nicely browned on both sides, 6 to 8 minutes total. Repeat with remaining shredded sweet potato mixture, adding additional olive oil to the pan if necessary. Enjoy immediately with your favorite breakfast foods.
Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 112 mg, Sugar 4 g, Fat 5 g, UnsaturatedFat 0 g
SWEET POTATO HASH BROWNS
These make a terrific side dish that goes with just about everything. A little putzy to make but well worth the effort. I got this from a cooking show on PBS at least 10 years ago, I don't even remember what show it was.
Provided by Northern Star
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and dice sweet potatoes into 1/2 inch dice. Cook in a large kettle of boiling water until just barely tender (3 - 5 minutes). You should feel a slight resistance when you pierce the pieces with a fork. Drain thoroughly.
- In a large saute pan, fry the bacon until just starting to crisp.
- Add onions to bacon and sautee until translucent.
- Remove bacon and onion from pan and set aside leaving drippings in pan.
- Add oil to drippings in saute pan.
- Add sweet potatoes to the saute pan and stir in the 1 Tbsp of sugar.( The sugar helps to caramelize the potatoes.).
- Saute on medium high heat until potatoes start to brown. This takes about 10 - 15 minutes.
- Return onions and bacon to pan and cook a few minutes longer.
- Serve and enjoy.
Nutrition Facts : Calories 173.7, Fat 7.1, SaturatedFat 1.7, Cholesterol 5.4, Sodium 121.4, Carbohydrate 25.4, Fiber 3.4, Sugar 8.4, Protein 2.8
SWEET POTATO HASH BROWNS WITH GREEN ONION VINAIGRETTE
Steps:
- For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.
- For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper.
- While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.
- Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.
Nutrition Facts : Calories 271 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 7 milligrams, Sodium 341 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams
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
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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