Sweet Potato and Bacon Hash

Name: Sweet Potato and Bacon Hash
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: Extra-virgin olive oil, for the pan; 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes; 12 ounces thick-cut bacon, cut into lardons; 1 jalapeño, stem, seeds and ribs removed, cut into thin rings; Pinch of ground cinnamon; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh cilantro; Malt vinegar, for topping

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 6 servings

Ingredients

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Extra-virgin olive oil, for the pan

1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes

12 ounces thick-cut bacon, cut into lardons

1 jalapeño, stem, seeds and ribs removed, cut into thin rings

Pinch of ground cinnamon

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh cilantro

Malt vinegar, for topping

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.