I just couldn’t wait to share this with you. Seriously, what is a better mix than crispy, salty bacon and the sweetness of caramelized sweet potatoes? Add in a little onion and some parsley, and it makes a sweet potato hash so delicious, you’ll want to eat it all yourself!
(And I came close too. Truth be told, y’all almost didn’t get photos because I was having trouble stopping myself from eating all of it. Ah, such is the life of a food blogger – you have to look but not touch until the photos are all done. Oh, the willpower that requires sometimes!)
Bacon Sweet Potato Hash Recipe Photo Tutorial
(Printer friendly version below)
1 sweet potato, diced
5 slices bacon
1 onion, diced
1 tsp dried parsley
1 cup (236mL) chicken broth
Step 1: Start cooking the bacon. Mmmm… bacon.
Cook 5 pieces of bacon in a wide pan over medium/medium low heat. I like to use my large, square ceramic GreenPan for this. It fits 5 slices of bacon without squishing them. On my gas stove, I like to cook bacon a little less than medium, but not quite medium low. I’ve found cooking the bacon lower and slower makes for a nice crispy slice. Cook the bacon all the way through, being careful not to burn it.
Step 2: While you’re bacon is cooking, peel and dice one large sweet potato.
Step 3: Remove bacon from the pan and let drain. Leave the bacon grease in the pan.
And this, my friends, is my secret for crispy bacon. I lay out a plate covered with a doubled paper towel. Then, using the tongs shown above, I remove the bacon from the pan and place it on top of the paper towel covered plate. This lets the extra fat drain from the bacon, leaving you with deliciously crispy slices.
See? No droopy bacon here.
Step 4: Add the diced sweet potatoes to the pan.
Add the sweet potatoes to the pan and stir them around in the bacon grease a bit to make sure all the pieces are covered. Cook them over medium heat until the pieces are caramelized. When they’re done, they should look like this:
Step 5: Remove sweet potatoes and add diced onion.
Remove the sweet potatoes from the pan and set aside. Dice up one whole onion and add to the pan. If your sweet potatoes absorbed all of your bacon grease (like mine did, d’oh!), add a teaspoon of oil to the pan and stir into the onions. I used coconut oil. Cook the onions over medium heat for a few minutes until they are translucent.
Step 6: Add back the sweet potatoes and bacon. Add spices and chicken broth.
And here’s where it all starts to come together. Once the onions are translucent, add the sweet potatoes back to the pan. Then add 1 teaspoon of dried parsley and 1 cup of chicken broth. Crumble the bacon on top. Give it a stir to incorporate all the ingredients. Then, simmer on medium/medium-high (depending on your stove) for a few minutes to cook the liquid out.
Step 7: Serve it up and enjoy!
And voila! Your sweet potato hash is finished! This is so good you can totally eat it by itself. But, if you want to be a little extra extravagant (go ahead – treat yourself!), try topping it with a poached or fried egg, like so:
And don’t forget to break that yolk and drip it right into the hash. It’s unbelievably delicious.