Last weekend I threw together a Sausage and Sweet Potato Hash from items I had leftover in my fridge. This weekend, Alex and I made a trip to the best farmer’s market in our area, Detroit Eastern Market. While wandering the sheds, we started talking about Sunday morning breakfast. Today’s recipe is 100% local ingredients (minus the spices) and just like last week, there wasn’t one bite leftover!
Sweet and Smokey Southwestern Hash
- 4 slices pastured bacon, sliced crosswise into 1/4 inch pieces
- 1 pound of sweet potatoes, peeled and cut into 1/4 inch dice
- 1 small red onion, sliced thin
- 3 cloves garlic, minced
- 1 cubanelle pepper, sliced thin (you could substitute another type of mildly spicy pepper)
- 1 sweet shepard’s pepper, sliced thin (you could substitute a red or yellow bell pepper)
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
What to do:
In a large saute pan, slowly brown the bacon, rendering out the fat. When the bacon is nicely browned, use a slotted spoon to remove it to a bowl. Leave the rendered fat in the saute pan, add the sweet potatoes and toss to coat them in the fat. Spread them in a single layer and cover, cooking for 5 minutes. Watch that they are not burning, but do allow them to get a nice brown color. Stir the potatoes and cover again. Every few minutes, uncover and stir until the potatoes are nicely browned and almost cooked through (about 12 minutes total). Add the onion, garlic, and peppers to the pan. Saute the vegetables for another 6-7 minutes. Add all of the spices and the sea salt. Stir in the reserved bacon. Saute for another 1-2 minutes to allow the flavors to meld and the bacon to warm.
Yield 2-4 servings (depending on your appetite!)