Recipe courtesy of Molly Yeh
Sweet Potato and Bacon Hash
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 52 mg
- Sodium
- 453 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 52 mg
- Sodium
- 453 mg
Ingredients
Directions
- 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.
