Bacon And Sweet Potato Hash Recipes

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.

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.

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!

Steps:

• Chop sweet potatoes into small squares. You can either peel them or keep the skin on.
• Place sweet potato squares in a pot, cover them in cold water, and cook them on high heat until the water starts boiling. Once it starts to boil, turn the heat down to low and simmer for 5-7 minutes.
• When you can poke the sweet potatoes easily with a fork, but they wouldn't be easy to mash ("al dente"), they are done.
• Drain sweet potatoes and then shock them with cold water (run cold water over the colander), put them on a paper towel, and blot off excess water.
• Take a pan and put it on medium high heat, coat the pan with extra virgin olive oil, and then put the bacon on it.
• Cook bacon for 5-7 minutes, flipping occasionally, until it's cooked through, but not too crispy. Remove the bacon from the pan, but leave the fat.
• Now, add the sweet potatoes to the pan, frying them in the bacon fat, turning occasionally with a spatula or wooden spoon. After it starts to brown, add the scallions, bacon, paprika, salt and pepper, and mix it all up.