Sweet Potato Hash is an awesome twist on traditional hash. Cubed sweet potatoes, bacon, onion, and peppers are sauteed and mixed with just a little maple syrup to sweeten it. Ancho peppers add a little spicy kick.
[pullquote]It is important to always eat some fat with sweet potatoes. It helps your body to absorb the beta carotene.[/pullquote]When you think of 1950’s diner food hash has got to be one of the dishes that comes to mind. A mixture of potatoes, roast beef, onion, and sometimes other ingredients is pan fried until it is crispy on the bottom and tender in the middle. The dish developed as a way to use up leftovers – and it is a great way to do it!
Here’s the thing. Hash is more or less associated with New England. I decided to Texan it up a bit… big state, big flavor.
If you are thinking of that way too sweet, fresh from the can, mushy sweet potato dish that is on many holiday tables you are going to have a happy surprise. Because fresh sweet potatoes are used they are firm and flavorful without being too sweet. Bacon and ancho pepper kick in even more flavor and it smells so good when it is cooking you’ll need to hold a cup under your chin while you are cooking because you are going to be salivating. Profusely.
On a nutritional note sweet potatoes, and their close cousins yams, have tons of vitamin A and antioxidants. They are lower on the glycemic index than potatoes – in fact researchers believe that they may even help to regulate blood sugar levels.
Sweet potatoes are in season all year long here. They grow mostly in East Texas and you should be able to find them at farmers’ markets as well as your grocery store. Yams are fine as a substitute. You’ll need a heavy frying pan to make this dish without scorching it.
When I was developing the recipe I adapted the Sweet Potato Hash Recipe from Epicurious.
Sweet Potato Hash
- 1/2 pound bacon , diced
- 2 medium onions , chopped
- 1 large red bell pepper , diced
- 1 clove of garlic
- 1/2 to 1 teaspoon ancho chili powder
- 1 tablespoon of maple syrup
- 4 sweet potatoes , peeled and cut into cubes
- 1 teaspoon chopped fresh thyme
- Salt and pepper to taste
- Cook the bacon until it is crispy.
- Remove the bacon from the pan and drain on paper towel.
- Reserve the bacon fat in the pan.
- Add the onions, bell pepper, and garlic to the fat in the pan.
- Cook until just tender.
- Add the ancho chili powder and maple syrup.
- Blend well.
- Add the sweet potatoes and stir until covered in the pan juices.
- Cook covered 10 - 15 minutes, or until tender, stirring occasionally.
- Taste and add salt and pepper as needed.
- Sprinkle with thyme and serve.
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