Sweet Potato Apple Hash

Sweet Potato Apple Hash

It’s official…The Sweet Potato War is now over.  My husband and I have called a truce.  He has lifted his ban on sweet potatoes from our house and I stopped making them everyday. I have been torturing him by making sweet potatoes in one form or another every single day. As I mentioned in my Thai Peanut Soup post I had to teach my husband a lesson because he said somebody else’s sweet potatoes were the best he ever had.  As part of our peace treaty he has agreed to never say, “This is the best_____I’ve ever had” unless he is talking about something I make.  And I have agreed to only make sweet potatoes once a quarter (twice during the holidays).  I’m actually glad my quest for culinary dominance has come to an end because I am so sick of eating sweet potatoes. I used to love them and now if I so much as look at one I think I might snap! Of course, I would never admit this to the husband.

I had two sweet potatoes left so I made this hash for my mom and me.  I look at it as my farewell dish to sweet potatoes for the next several months. It’s actually really good.  It’s savory and a little sweet.  And the bacon makes it that much better.  I made it for us for lunch but it’s also great for breakfast with a couple of fried eggs.   My mom loves this hash. She even says it’s the best sweet potato dish she ever had. I love my mom. And she knows what’s up.  She knows she better support my culinary skills or I will wage war on her next.

Sweet Potato Apple Hash, adapted from Anne Burrell
Makes 4 servings

1 ½ pounds sweet potatoes (about 2 potatoes),  peeled and cut into ½-inch dice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon coarse ground pepper
5 slices thick-cut bacon, cubed
1 medium sweet onion, chopped
2 Fuji apples, cored and cut into ½-inch dice
4 green onions, thinly sliced (green and white parts)

Preheat the oven to 400 degrees F.

Add the potatoes, 1 tablespoon oil, ½ teaspoon kosher salt and ¼ teaspoon pepper to large bowl.  Toss to coat and arrange the potatoes on a baking sheet.  Bake the potatoes until tender, 10 to 15 minutes.  Remove the potatoes from the oven and set aside.

Heat 1 tablespoon oil and bacon in a large skillet over medium heat.  Cook until the bacon is crispy and brown.  Add the onions and season with ½ teaspoon salt and ¼ teaspoon pepper, and cook until tender, about 5 minutes.

Add the apples and the white parts of the green onions and cook for 3 minutes.  Stir in the sweet potatoes and cook until tender and crispy, 7 to 8 minutes.

Transfer the hash to a platter and garnish with the green parts of the green onions.

Comments

  1. Angie Cathcart says:

    I’m actually going to try to make this dish this weekend. Wish me luck.

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