About an hour
Bacon & Yam Hash
- 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
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.
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.
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.
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!