Sweet Potato, Bacon and Apple Hash

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I made this tonight (along with the chicken from the same show--yum! and it was so delicious! I was afraid the sweet potatoes would've gotten mushy, but they were tender and perfect. All the flavors blended well and the apple gave it a faint tart/sweetness, but you'd never know it was apple. And the crispy bacon! Hmmm.. This is going to be a new standard in my kitchen!

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Wow! Unlike any other hash...or sweet potato hash I've ever had. The salty, smokiness of the bacon is such a nice contrast to the sweet apples and yams. MUST add the scallions and toasted pumpkin seeds at the end. I meant to eat this dish as a side to some turkey...but ended up eating it as the main meal! Make this now! :-

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what a delicious new way to serve yams...and with chicken or ham. I served it with a honey-baked ham, and the side dish was such a winner that the bowl was scraped clean! No take homes. Delish!g Now it will be a staple.

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I made this recipe on Sunday for brunch for 10 friends. EVERYONE loved it, even one who said "I don't like sweet potatoes". He tried a little and then helped himself to another big helping. The one thing I did differently was to fry the bacon separately and then drain on paper towels. I removed most of the bacon grease from the pan and then sauteed the onions and apple. I added the bacon back to the pan with the green onions.

Another note: I roasted the sweet potatoes, cooked the bacon and sauteed the onions and apple the night before. So on Sunday morning, I just combined everything in a saute pan, reheated everything and served it in 15-20 minutes. It was a huge hit. Thanks Anne!!!!!

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Try it - you'll love it. I followed the recipe exactly, and served with the maple cayenne glazed chicken from the same episode. Delish!!

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I made this recipe for Christmas dinner, so it was paired with brown sugar ham. Another reviewer mentioned don't over roast the sweet potatoes, because when you brown them on the stove they cook more. Also, the taste wasn't exactly what I was looking for. So I left out the nuts, and added a spoonful of brown sugar. Yummy!

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So, I made a triple batch of this for my sister's Christmas Tea (12. All of the ladies loved it. I paired it with Parmesan-crusted pork chops and a walnut/raspberry/Gorgonzola salad.
I agreed with the reviewer that said they wouldn't use this as a go-to dish, but it has some admirable qualities. 1 Be careful with the bacon. If you make to large a bash it gets soggy. 2 Anything more than a single batch in a large pan gets soggy and the sweet potatoes and bacon really need to ream in crisp and firm. The pepitas were a nice touch. I need to give a single batch a try again. I know that the texture will make an enormous improvement, but believe that you do need to employ good culinary techniques to pull out what this recipe has to offer. It is an earthy comfort-dish.

Thanks Anne!

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This dish was a side at our Thanksgiving table today. It was good enough that we're glad we tried it, but not stellar enough to make it to our "keeper" file. So many recipes, so little time... This is a combo we've used before, apples, onions and sweet potatoes in other recipes, but the addition of the bacon in the mix was new to us and toasted pepitas on top for a little additional crunch texture were very nice. We did drain off some of the bacon fat after cooking the bacon to keep this from being too much for those around out "Turkey Table" and it was just enough fat but not too much with that done. This is a recipe I might come back to "fetch" if it fit a specific hole in a specific menu, but not one I'll save as "go to".

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This dish is absolutely delicious. Make sure your skillet is large enough so that it gets crispy enough in the last step - I usually have to half the recipe. I eat it plain, or with a soft fried egg on top. Watch your grease levels as you go - the above reviewer is right about it being a teensy bit greasy towards the end if you get oil happy meanwhile.

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I had so many co-workers wanting this recipe. I doubled the recipe and it was soo delicious