Recipe Background
Savory breakfast hash with crispy bacon, tender sweet potatoes, and rich spices.
This breakfast hash brings together the rich, smoky aroma of bacon with the earthy sweetness of sweet potatoes. As the potatoes cook, they turn tender with edges that brown to a satisfying crisp, while the red bell pepper adds a juicy bite. The scattering of fragrant cumin and paprika adds warmth, giving a nod to Southwestern flavors. It's a dish where each bite offers a different texture and taste, keeping things deliciously interesting.
Using a well-seasoned cast-iron skillet can enhance the flavors, helping everything cook evenly and develop a beautiful caramelization. The key is to cook the bacon until thoroughly crisp, rendering out the fat to create a flavorful base for the veggies. Stirring occasionally ensures the vegetables soften without sticking, allowing the hash to develop its signature mix of textures.
Sharing this dish brings people together around the breakfast table, sparking conversation and camaraderie. It's the kind of meal that feels like a hearty weekend celebration, yet is simple enough for a weekday treat. The combination of vibrant colors and tantalizing aromas is sure to draw everyone in for that first forkful.
Ingredients
- 4 slices thick-cut bacon chopped
- 2 pounds sweet potato peeled and cut into 3/4-inch pieces
- 1 red bell pepper roughly chopped
- 6 scallions thinly sliced, with the white and the light green parts separated from the dark green parts
- 1/2 cup water
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
Directions
- Cook the bacon in a large cast-iron skillet over medium heat, stirring occasionally, until crisp and rendered, about 8-10 minutes.
- Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, reserving the drippings in the skillet.
- Add the sweet potatoes, the bell pepper, and the white and light green parts of the scallions to the skillet.
- Cook the veggie mixture, stirring occasionally, until it just begins to soften, about 10 minutes.
- Stir the water, the salt, the paprika, the cumin, and the garlic powder into the veggie mixture.
- Cover and cook the veggie mixture, stirring occasionally, until the sweet potatoes are mostly tender, about 8-12 minutes.
- Uncover the skillet and increase the heat to medium-high.
- Cook the veggie mixture, stirring occasionally, until the potatoes are tender and browned in spots, and all the liquid has evaporated, about 5-7 minutes.
- Stir the reserved bacon and the dark green parts of the scallions into the hash mixture.
- Serve.
×