I made Anne Burrell’s hash with some chicken leg quarters last night… amazing! I love sweet potatoes and normally roast them whole and unadulterated, but this recipe intrigued me. It will largely depend on the bacon you use as to what the resulting smoke level will be, so use what you like best. I crisped up the bacon and removed the grease from the pan, substitute with just a bit of olive oil so that nothing sticks and the salt and pepper have something to grab on to. No seeds were added since I would be sharing with the little one. I used one green apple and two medium sweet potatoes, three slices of bacon.
Not only is this perfect for dinner, it would be a great addition to a holiday brunch table. Be forewarned though, it will be a little mushy the next day if you try to save any leftovers (all the more reason to eat and share more!) The bacon drippings might be able to stay next time, or I will try a more smoke packed bacon to impart more flavor to the cubes of potato and apple. A sweet yellow onion would be fine too, when green onions are not available. I cooked my green onion too long and they just disappeared on me.
This is a good recipe if you want something new for your sweet spuds. Go check it out on FN‘s website!