Best Sweet Potato Bacon Hash Recipes

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SWEET POTATO, BACON AND APPLE HASH



Sweet Potato, Bacon and Apple Hash image

Provided by Anne Burrell

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

2 garnet yams, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
4 to 6 slices thick cut bacon, cut into lardons
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice
4 scallions, white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds (pepitas), toasted

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 BACON HASH



Sweet Potato and Bacon Hash image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
12 ounces thick-cut bacon, cut into lardons
1 jalapeño, stem, seeds and ribs removed, cut into thin rings
Pinch of ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
Malt vinegar, for topping

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.

ROAST TURKEY, BRUSSEL SPROUT AND SWEET POTATO HASH WITH MIXED HERB-BACON OIL



Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup extra virgin olive oil
1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner)
1 tablespoon canola oil
8 ounces bacon, finely diced
Kosher salt and freshly ground pepper
Reserved drippings from herb-bacon oil
1 cup chopped onion (white or yellow or red--whatever you have left from dinner)
2 cloves garlic, chopped
3 large cooked sweet potatoes, peeled and diced (the same size as your turkey)
2 cups cooked Brussels sprouts, coarsely chopped
1 1/2 cups leftover white and dark meat turkey, diced (the same size as your potatoes)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
4 to 6 eggs
2 tablespoons distilled vinegar

Steps:

  • For the herb-bacon oil: Combine the olive oil and herbs in a bowl.
  • Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.
  • For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.
  • Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)
  • Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.
  • For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.
  • Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.

SWEET-POTATO HASH WITH BACON



Sweet-Potato Hash with Bacon image

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

1/2 pound sliced bacon, cut into 1/4-inch strips
2 medium onions, chopped
1 large red bell pepper, cut into thin strips
2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh thyme

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 AND MELTED ONIONS



Sweet Potato Hash With Bacon and Melted Onions image

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

8 cups sliced onions (3 large ones)
Kosher salt
1 bay leaf
4 sprigs thyme
10 black peppercorns
1 garlic clove, smashed and peeled
1 stick unsalted butter, in 8 pieces
12 ounces best-quality bacon, sliced about 1/2-inch thick
3 pounds sweet potatoes, peeled, cooked (boiled, roasted or microwaved) and diced
1 tablespoon minced chives
Poached or sunny-side-up eggs, for serving optional

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



Sweet Potato and Canadian Bacon Hash image

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

4 cups diced peeled sweet potatoes
2 cups diced red potatoes
2 tablespoons vegetable oil
1 cup diced Canadian bacon
1 cup chopped green bell pepper
2/3 cup chopped green onion
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon fresh ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free chicken broth
1 tablespoon cider vinegar

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 AND APPLE HASH



Sweet Potato, Bacon and Apple Hash image

How to make Sweet Potato, Bacon and Apple Hash

Provided by @MakeItYours

Number Of Ingredients 8

2 garnet yams, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
4 to 6 slices thick cut bacon, cut into lardons
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice
4 scallions, white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds (pepitas), toasted

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 APPLES & BACON RECIPE - (4.7/5)



Sweet Potato Hash with Apples & Bacon Recipe - (4.7/5) image

Provided by christoph

Number Of Ingredients 8

2 garnet yams, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
4 to 6 slices thick cut bacon, cut into lardons
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice
4 scallions, white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds (pepitas), toasted

Steps:

  • Heat oven to 400° F. In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes. Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 - 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side. Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat. 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 10 to 15 minutes. Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

BACON CUPS WITH SWEET POTATO HASH



Bacon Cups with Sweet Potato Hash image

Provided by Brian Boitano

Categories     appetizer

Time 54m

Yield 24 servings

Number Of Ingredients 10

24 slices pancetta, sliced 1/16-inch thick
4 strips bacon
1 large sweet potato, small diced
4 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon red pepper flakes
Salt and freshly ground pepper
24 fresh parsley leaves

Steps:

  • For Bacon Cups:
  • Preheat oven to 400 degrees F.
  • Carefully place a slice of pancetta in one of the cups of the muffin tin making sure to gently press it into the cup like pie dough in a pie shell. Repeat with remaining slices of pancetta. Carefully place the second muffin tin on top of the first so that the pancetta is sandwiched in between the 2 tins. Flip the muffin tins upside down and place onto a sheet tray and bake in oven for 12 minutes. Remove from oven and carefully remove the top muffin tin. Let the cups cool slightly before removing to another baking sheet lined with paper towels.
  • For Hash:
  • In a large skillet over medium heat brown the bacon. Remove the bacon from the skillet and place on a plate lined with a paper towel. In the skillet with the bacon fat, add potatoes, celery, onion, garlic, red pepper flakes, paprika and season with salt and pepper. Saute over medium heat, stirring frequently, until potatoes are tender about 12 minutes. Crumble in cooked bacon and stir to combine.
  • For Assembly:
  • Fill each bacon cup with a tablespoon of the hash and garnish with a parsley leaf.

SWEET POTATO & BACON HASH



Sweet Potato & Bacon Hash image

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

2 lb. sweet potatoes (2 large), peeled, cut into 1/2-inch chunks
2 Tbsp. olive oil
1/4 cup KRAFT Grated Parmesan Cheese, divided
6 slices OSCAR MAYER Bacon
1 white onion, chopped
2 Granny Smith apples, cut into 1/2-inch chunks
3 Tbsp. dry roasted sunflower kernels
2 green onions, sliced

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

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