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Sweet Potato Hash

Serve up this sweet potato hash with biscuits and gravy to make your Easter brunch special!

Winni Wanderer | Sweet Potato Hash

Ingredients:

·         4 slices thick-cut bacon, chopped

·         6 scallions

·         2 lb. sweet potato, peeled and cut into 3/4-inch pieces

·         1 red bell pepper, roughly chopped

·         1 1/2 tsp. kosher salt

·         1 1/2 tsp. paprika

·         1 tsp. cumin

·         1/4 tsp. garlic powder

Instructions:

1. Cook the bacon in a large cast iron skillet over medium heat, stirring occasionally until crisp and rendered, 8 to 10 minutes. Meanwhile, thinly slice the scallions, keeping the white and light green parts separate from the dark green parts. Set aside.

2. Using a slotted spoon, transfer the bacon to a paper towel lined plate, reserving drippings in the skillet. Add the sweet potatoes, bell pepper, scallion whites and light greens to the skillet. Cook, stirring occasionally, until just beginning to soften, about 10 minutes. Stir in 1/2 cup of water, salt, paprika, cumin, and garlic powder. Cover and cook, stirring occasionally, until the potatoes are mostly tender, 8 to 12 minutes. 

3. Uncover and increase heat to medium-high. Cook, stirring occasionally, until potatoes are tender and browned in spots, and all the liquid has evaporated, 5 to 7 minutes. Stir in the reserved bacon and reserved scallion greens.

 

Source: “Sweet Potato Hash”. Recipe. www.thepioneerwoman.com. N.p. 3 Jan. 2024. Web. 12 Mar. 2024.

 

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