Best Yams Lyonnaise With Bacon Recipes

YAMS LYONNAISE WITH BACON

Steps:

• In a large pan, add the butter and olive oil. Heat on medium or medium low heat.
• Add onions to the pan.
• Saute onions until mostly caramelized. Low heat is better since you want the onions to caramelize and not burn.
• While the onions are caramelizing, poke holes in yams. Place on plate with a little water. Bake them in the microwave until a fork can be poked into them easily and they're firm but not hard, roughly 20 minutes. Let the yams cool enough that you can handle them. Slice them. They may break apart. That's okay!
• When the onions are mostly caramelized, remove from pan and dice.
• Add the uncooked bacon into the hot pan.
• After the bacon is thoroughly cooked, add the onions, yams, and brown sugar. Heat through until the sugar is dissolved and everything is combined. Add salt to taste.
• Enjoy!

PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE

Steps:

• Preheat the oven to 450 degrees F.
• Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
• With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
• Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
• To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
• Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
• Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

SWEET POTATO LYONNAISE

Steps:

• Heat the oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the onions. Season with salt and pepper and cook the onions, stirring often, until softened and browned around the edges, about 5 minutes. Transfer the onions to a bowl.
• While the onions are cooking, peel and cut the sweet potatoes into 1/4-inch slices.
• Reduce the heat to medium and add the butter to the skillet, swirling to prevent burning. When the butter has melted, cover the bottom of the skillet with as many potato slices that will fit in one layer (this should be about half of the potatoes). Cook until the potatoes are deeply browned on one side, about 4 minutes. Remove to the bowl with the onions. Add the remaining potato slices, and then spread the cooked onions/potatoes over top. Season with salt and pepper, pour in the chicken broth and cover the skillet.
• When the potatoes are partly tender with some resistance, about 3 minutes, use a metal spatula to flip the bottom layer to the top and continue cooking. (Don't worry; it will take 3 to 4 flips to transfer all the browned potatoes to the top.) Cook until the potatoes are tender, about 2 more minutes. Remove the lid, raising the heat to medium-high and allow the remaining liquid to evaporate, about 3 minutes.

GARNET YAM, BACON, AND APPLE HASH

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, add the yams, drizzle with olive oil, and sprinkle with salt. Toss to coat and arrange them on a baking sheet. Roast the yams until they are soft but not mushy, 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 yams and saute until they are cooked through and starting to become crispy, 7 to 8 minutes.
• Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
• Fantastico!