Sweet potato hash ranks as a seriously delicious comfort food, and this one has a smoky-sweet quality that will have you making it again and again. The hash plays a great side-dish role for either brunch or dinner. I’ve served it with poached eggs for breakfast, and roasted chicken for dinner.
Make it your own, and enjoy!
Sweet Potato Hash with Bacon and Smoky Paprika
- 7 cups sweet potato, (peeled and finely diced)
- 2/3 cup shallot, (finely chopped)
- 2 cloves garlic, (minced)
- 2 strips bacon, ( finely chopped)
- 1 Tbsp. olive oil
- 1/3 cup chicken broth
- 1 tsp. smoked paprika
- salt and freshly ground black pepper, (to taste)
- 1 Tbsp. fresh lemon juice
- 1/4 cup parsley, (finely chopped)
- Wash and cut vegetables and bacon. Note: if you prefer the peel on the sweet potatoes, by all means, leave it on. I like a 1/2 inch to 3/4 inch dice on the potato — it cooks faster.
- Over medium high heat, cook chopped bacon for two minutes. (I typically use a small Dutch oven to cook everything). Add shallots and cook an additional two minutes. Add minced garlic, cook for one minute, spoon mixture into a bowl and set aside.
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Add olive oil and sweet potatoes to pot and sauté over a medium-high heat for 8 minutes, stirring frequently.
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Drop heat to a medium temperature, add chicken broth, cover pot and cook for 3 minutes.
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Remove cover. Return to medium-high heat. Add shallot/bacon mixture to sweet potatoes. Add smoked paprika, salt, and pepper, and stir well. Cook for an additional 3 or 4 minutes — until sweet potatoes are done. Add lemon juice. Taste, and add salt and pepper as needed.
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Garnish with chopped parsley and green onions and serve.
Notes: I use two very large sweet potatoes for this recipe — and when I have measured, it turns out to be about 7 cups.
You could substitute onion. Shallots have a stronger flavor, and I really like them for this recipe — when substituting onion, I’d use a full medium yellow or red onion.
If you want it smokier, add more of the smoked paprika — but do it a little at a time and taste as you go — otherwise it may be the ONLY thing you taste in the dish.
Another possibility: if you want more of a char on the potatoes, skip the chicken broth step and continue to sauté for longer, until the potatoes are cooked through.
The hash tastes even better if you let it rest for awhile before serving — which means it makes a great make-ahead part of the meal.
