Potato Bacon Hash Food

SWEET POTATO AND BACON HASH

Sweet Potato and Bacon Hash image

Provided by Molly Yeh

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for the pan
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
12 ounces thick-cut bacon, cut into lardons
1 jalapeño, stem, seeds and ribs removed, cut into thin rings
Pinch of ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
Malt vinegar, for topping

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.

POTATO-BACON HASH

Potato-Bacon Hash image

Provided by Victoria Granof

Categories Potato Breakfast Brunch Side Sauté Kid-Friendly Quick & Easy Bacon Cookie Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

6 slices bacon
1 1/2 pounds red bliss or Yukon gold potatoes, washed and cut into small chunks
1 bunch scallions, white and green parts (optional)
2 garlic cloves, minced
Kosher salt and freshly ground black pepper to taste

Steps:

1. In a heavy skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate.
2. Remove all but 1 tablespoon of the fat and return the pan to high heat.
3. Add the potatoes, white scallions (if using), garlic, salt, pepper, and 1/4 cup water. Bring to a boil.
4. Cover, reduce heat to medium-low, and simmer until the potatoes are just tender, 8 to 10 minutes.
5. Add the bacon, broken into pieces. Cook, stirring occasionally, for about 10 minutes more.
6. Remove from heat, garnish with the green scallions (if using), and serve.

POTATO AND BACON HASH WITH BELL PEPPERS

Potato and Bacon Hash with Bell Peppers image

Provided by Food Network

Categories side-dish

Time 35m

Number Of Ingredients 7

Ingredients

6 slices of bacon, cut into 1-inch pieces or 1 (1-inch) wide piece of slab bacon cut into lardons
1 onion, cut into small dice
2 teaspoons minced garlic
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
8 potatoes, peeled, chopped into small dice and blanched
Salt and pepper

Steps:

In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.

BACON, POTATO AND ONION HASH

Bacon, Potato and Onion Hash image

This is an easy midweek supper dish that can be made from start to finish in only 30 minutes. Bacon is quick to cook and packed with flavour. It is easier to cut up bacon using scissors instead of a knife.

Provided by English_Rose

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 lb potato, peeled and diced
1 garlic clove, crushed
8 slices bacon, roughly chopped
6 scallions, sliced
1 tablespoon coarse grain mustard
salt & freshly ground black pepper
4 eggs

Steps:

Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
Add the onions and cook for 1 minute.
Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.

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