Bacon Sweet Potato Hash


soup

soup

4 medium sweet potatoes, peeled and cut into large dice
Salt
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, diced
1/2 teaspoon allspice
1 teaspoon smoked paprika
A few dashes or more hot sauce, to taste
2 scallions, thinly sliced on a bias
Ground black pepper
PreparationPlace the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm. Serves 4.

From Rachael Ray

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: