Servings

Four

Ready In:

About an hour

Good For:

Dinner

Bacon & Yam Hash

Ingredients
  • 10 strips thick sliced bacon, chopped into ¼“ bits
  • 2 lg sweet potatoes or yams, chopped into 1” cubes
  • 4 carrots, chopped into ¼“ rounds
  • 1 onion, cubed
  • 10 cherry tomatoes, halved
  • 2 green onions, chopped
  • 2 sticks celery,  chopped
  • 1 sm zucchini, cubed (optional)
  • ½ tsp salt
  • Fresh cracked pepper to taste
  • 1 heaping tsp garlic granules
  • 2 cups fresh salad greens

Step by Step Instructions

Step 1

Chop bacon into bits as noted above and place them in a heavy skillet over medium high heat. Fry the bacon until it is slightly crispy- about 10 minutes.  There is no need to super-cripify or burn the bacon. It will cook further in the oven with the rest of the hash.

Step 2

While bacon is frying, prepare all vegetables as noted above and place them in a large bowl (except the salad greens – leave them to the side for now). Heat oven to 375° and line a large baking sheet with baking parchment and set aside.

Step 3

When the bacon is done add the bacon, including the rendered *fat, to the bowl with the vegetables. Add salt, pepper, and garlic granules and mix well until all ingredients are well coated.

*If you feel uncomfortable adding the bacon fat to the hash – try to move out of your comfort zone a little. The bacon fat adds wonderful flavor to the hash and it’s a healthy animal fat that your body needs. If the bacon fat is too much of a stretch for you, strain the bacon from the fat, add the bacon into the bowl with the vegetables and seasoning and add a generous drizzle of olive oil and mix it well to combine.

Step 4

Pour the contents of the bowl onto the lined sheet pan and use a spatula to distribute everything evenly over the entire pan in a single layer. Place the pan in the oven and roast for 40 – 45 minutes, until carrots and yams are tender.

When the pan is done in the oven share the fresh greens over four shallow bowls and add a generous serving of Bacon & Yam Hash over the greens. Serve and enjoy this delightful two-pan-wonder!

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