PALEO SWEET POTATO HASH
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Paleo Sweet Potato HashPrep time: 10 minutes Cook time: 20 minutes Servings: 4
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hIngredients:
- 2 large sweet potatoes, peeled and chopped into 1" cubes
- 5 slices of bacon
- 1 small white onion, chopped
- 1 small yellow bell pepper, chopped
- 1 small green bell pepper, chopped
- 3 Tbsp. bacon fat, lard or tallow (if needed)
- 1/4 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
- 1/8 tsp. paprika
- 1 large avocado, peeled and seed removed, cut into chunks
Equipment:
- Peeler
- Cutting board
- Chef knife
- Measuring spoons
- Large saucepan
- Large skillet
- Paper towel lined plate
- Stirring spoon
Directions:
1. Fill a large saucepan about 2/3 full of water and bring to a boil. Add the sweet potatoes and lightly boil for 8 minutes or until tender. Drain and allow set aside.
2. Place a large skillet over medium-high heat. Add the bacon to the pan and cook until crispy. Remove the bacon from the pan and place on a paper towel lined plate to dry, keeping any bacon drippings in the pan. Add the chopped onion and bell peppers to the pan and saute for 3 minutes.
3. Add the additional bacon fat or tallow to the pan (if needed) and allow to heat for 1 minute. Add the drained sweet potatoes to the pan, making sure they are covering the bottom of the pan evenly in a flat layer. Allow the potatoes to cook, without stirring, for 5 minutes or until potatoes start to brown. Increase the heat to high, stir the mixture and allow it to cook for another 3-5 minutes or until potatoes are crispy. Crumble the bacon and add it to the pan.
4. Season with sea salt, ground black pepper and paprika. Taste and add additional salt and pepper if desired. Place the sweet potato hash on a platter, top with chopped avocado, and serve.
- 2 large sweet potatoes, peeled and chopped into 1" cubes
- 5 slices of bacon
- 1 small white onion, chopped
- 1 small yellow bell pepper, chopped
- 1 small green bell pepper, chopped
- 3 Tbsp. bacon fat, lard or tallow (if needed)
- 1/4 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
- 1/8 tsp. paprika
- 1 large avocado, peeled and seed removed, cut into chunks
Equipment:
- Peeler
- Cutting board
- Chef knife
- Measuring spoons
- Large saucepan
- Large skillet
- Paper towel lined plate
- Stirring spoon
Directions:
1. Fill a large saucepan about 2/3 full of water and bring to a boil. Add the sweet potatoes and lightly boil for 8 minutes or until tender. Drain and allow set aside.
2. Place a large skillet over medium-high heat. Add the bacon to the pan and cook until crispy. Remove the bacon from the pan and place on a paper towel lined plate to dry, keeping any bacon drippings in the pan. Add the chopped onion and bell peppers to the pan and saute for 3 minutes.
3. Add the additional bacon fat or tallow to the pan (if needed) and allow to heat for 1 minute. Add the drained sweet potatoes to the pan, making sure they are covering the bottom of the pan evenly in a flat layer. Allow the potatoes to cook, without stirring, for 5 minutes or until potatoes start to brown. Increase the heat to high, stir the mixture and allow it to cook for another 3-5 minutes or until potatoes are crispy. Crumble the bacon and add it to the pan.
4. Season with sea salt, ground black pepper and paprika. Taste and add additional salt and pepper if desired. Place the sweet potato hash on a platter, top with chopped avocado, and serve.
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