Bacon Hash Recipe 435
SWEET POTATO AND BACON HASH
Provided by Molly Yeh
Time 30m
Yield 6 servings
Number Of Ingredients 8
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.
BACON HASH BROWN BAKE
Steps:
- In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.
Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 372mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
SHEET-PAN BACON AND EGG HASH
No more laboring over a hot stove to get a crispy hash. This version with a mix of baby red and sweet potatoes is loaded with bacon, thyme and onions, not to mention perfectly cooked eggs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix sweet potatoes, red potatoes, onion, bacon, oil, garlic, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Spread in pan in even layer.
- Bake 1 hour 5 minutes to 1 hour 15 minutes, stirring every 20 minutes, until bacon is crisp and potatoes are browned.
- Remove pan from oven; create 6 wells in potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 6 to 8 minutes or until egg yolk and whites are firm. Sprinkle with parsley.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 195 mg, Fat 1 1/2, Fiber 5 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 8 g, TransFat 0 g
BACON AND TOMATO HASH
Provided by Nigella Lawson : Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Cut each piece of bacon into 3 or 4 pieces. Heat oil in a skillet. When oil is hot, fry bacon until crispy (the bacon will also give up flavorful fat of its own). Remove the bacon to a piece of kitchen towel.
- Add the diced tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.
- Scatter with some parsley and freshly ground black pepper, and serve with bread to dip in the oily juices.
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