Bacon And Sweet Potato Skillet Food

BACON-POWERED SWEET POTATO VEGGIE SKILLET

Steps:

• Place bacon in a large cast-iron skillet over medium heat; cook 5 minutes or until just starting to crisp. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté 4 minutes. Add potato, salt, crushed red pepper, and stock. Cover and cook 9 minutes or until potatoes are tender. Add spinach; cook, uncovered, 1 minute or until spinach wilts. Divide mixture between 2 bowls; sprinkle with cheese.

BACON AND SWEET POTATO SKILLET

Steps:

• Start by preparing the bacon and the sweet potatoes. Remove most of the visible fat from bacon but leave just enough to use as cooking fat. Chop it into small pieces. Peel and cut sweet potatoes into even-sized cubes.
• Heat a non-stick skillet over medium/high heat. Add bacon and cook until it releases some fat. Add sweet potatoes to the skillet and stir to cover with bacon fat. Season with kosher salt, freshly ground pepper and herbs if using.
• Cook until sweet potato cubes are crispy on the outside and tender on the inside, about 10 to 20 minutes depending on the size of your skillet and your stove, stirring often to make sure it doesn't burn and cooks evenly.

SWEET POTATO AND BACON HASH

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.

MASHED SWEET POTATOES WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and place on a baking sheet. Bake until completely soft, about 45 minutes. Let cool slightly. Split the potatoes in half, scoop out the flesh into a medium bowl and set aside. Discard the skins.
• Cook the bacon in a large saucepan over medium heat, stirring, until crisp, 8 to 9 minutes. Remove with a slotted spoon to a paper towel¿lined plate. Add the bourbon or cider to the drippings in the saucepan and cook until mostly evaporated, about 30 seconds. Add the potatoes, heavy cream, butter, maple syrup and 1 1/2 teaspoons salt; mash with a potato masher until smooth and warmed through.
• Transfer the potatoes to a bowl; top with the bacon and drizzle with more maple syrup before serving.

SWEET POTATO, BACON, AND VEGGIE SKILLET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
• Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
• Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
• Let stand 5 minutes before serving. Garnish with sage leaves.

CRISPY SKILLET POTATOES WITH BACON

Steps:

• Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
• Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

SWEET POTATO HASH WITH BACON

Steps:

• Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.
• Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened.
• Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes.
• Stir in thyme, bacon, and salt and pepper to taste.

EGG, BACON AND POTATO SKILLET

Steps:

• Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
• Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
• Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
• Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
• When the eggs are set cut into squares and turn to brown.
• Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
• Delicious!