Jack Daniels Sweet Potato Hash Recipes

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Steps:

• Preheat the oven to 400 degrees. Julienne and cook the bacon in a sauté pan over medium heat until crisp. Remove the bacon, reserving the rendered fat. Peel and dice the sweet potatoes. Toss them in the rendered bacon fat, lay them flat on a non-stick cookie sheet and roast until lightly browned and cooked through, about 20 minutes.
• Peel and julienne the onion. Season with salt and pepper. Heat 2 tablespoons butter in a sauté pan over low flame. Add the onions and cook them until well caramelized, about 20 minutes. Deglaze the pan with Jack Daniels. Let the liquid simmer until it is reduced by half. Swirl in the remaining two tablespoons butter.
• Toss together the crisp bacon, roasted sweet potatoes and caramelized onion mixture. Season to taste with salt and pepper and garnish with scallions.

Steps:

• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
• Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
• Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

Steps:

• Pop the sweet taters in the microwave until they are soft inside and easily pierced with a knife.
• Put them aside and allow them to cool.
• Preheat the oven to 350 degrees F.
• Put the eggs in a large bowl and beat them lightly.
• Add the Eagle Brand, the butter, the vanilla, and the salt.
• Combine well.
• By this time the potatoes should be cool enough to touch. The peel should easily come off the potatoes. (I have found this easier that peeling, cubing, and boiling.).
• Add the potatoes to the Eagle Brand liquids.
• Mash well until everything is well mixed and smooth.
• Pour into the 2 deep dish pie crusts.
• Bake 55 minutes or until a knife inserted into the middle comes up clean.
• Serve with whipped cream if desired.
• Enjoy, Enjoy, Enjoy!

Steps:

• Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
• Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
• Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.