Sweet Potato Onion Hash
This rustic, caramelized hash balances the natural sweetness of roasted sweet potatoes with the savory depth of sautéed onions and crispy bacon.
Ingredients
- •2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- •4 slices thick-cut bacon, chopped
- •1 large yellow onion, finely diced
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper (optional)
- •Kosher salt and freshly cracked black pepper to taste
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Place the bacon in a large cast-iron skillet over medium heat and cook until crispy, then remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 2
Add the olive oil and butter to the bacon fat in the skillet, then add the cubed sweet potatoes in a single layer.
- 3
Cook the potatoes undisturbed for 5-6 minutes to develop a golden-brown crust, then stir and continue cooking for another 8-10 minutes until tender.
- 4
Add the diced onion to the skillet with the potatoes, stirring occasionally until the onions are soft and caramelized, about 8 minutes.
- 5
Stir in the smoked paprika, cayenne pepper, salt, and black pepper, cooking for another minute to toast the spices.
- 6
Fold the reserved crispy bacon back into the hash, garnish with fresh parsley, and serve immediately.
💡 Chef tips
- For a vegetarian version, omit the bacon and use 3 tablespoons of olive oil or butter instead.
- To ensure even cooking, make sure your sweet potato cubes are uniform in size, about 1/2 inch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot skillet to regain the crispy texture.
✅ How it should turn out
The finished hash should have tender, fork-pierced sweet potatoes with crispy, golden-brown edges, sweet caramelized onions, and a smoky, savory aroma.