Best Sweet Potato And Apple Hash Recipes

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 AND APPLE HASH

Steps:

• Pre-heat oven to 425 degrees.
• In a bowl toss sweet potato with olive oil (enough to thoroughly coat). Arrange in a single layer on a baking sheet and roast for 10 minutes or until they're just tender but not over-cooked.
• Coat a skillet with olive oil (just enough to cover the bottom), add onion and apples and sprinkle with salt. Cook over medium heat until the apples start to become tender, stirring occasionally (about 4-5min but this will depend on the type of apple you use).
• Add sweet potato and cook a few minutes longer to let everything get cooked through and let all those fall flavors come together! Remove from heat and serve.
• This is good just as it is but you could also garnish with nuts or add a protein to make it a complete meal.

APPLE CIDER GLAZED "DOUBLE CUT" PORK CHOP WITH SWEET POTATO HASH, TOMATO JAM AND SOUTHERN GREENS

Steps:

• Marinate the pork chops for 2 to 3 hours. In the meantime make the hash and glaze.
• Preheat grill to medium. Remove the chops from the marinade and wipe off any excess marinade. Grill chops, basting with Cider Glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig.
• Mix ingredients together.
• Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Remove herbs and reserve for pork chops.
• Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until liquid is absorbed. Season with salt and pepper and keep warm.

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!