This sweet potato and bacon hash recipe makes for a quick and delicious weeknight dish – or as a weekend brunch favourite! It’s easy to modify for vegetarian diets (just omit the bacon) and can easily be turned into an entree by adding eggs. We love this versatile dish and hope you and your family will, too.
- 3 pieces of bacon, chopped finely
- 1 large sweet potato, diced into small bite-sized pieces
- 1 small onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil (optional)
- 8 mushrooms, quartered into bite-sized portions
- 2 cups broccoli, small florets
- 2 baby bok choy, separate into leaves and cut into bite-sized pieces
- 2 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- In a cast iron pan over medium/high heat, cook your bacon until it is almost crispy. With a slotted spoon set the bacon aside but leave the bacon grease in the pan.
- Add the onion and garlic and sauté until beginning to soften, 5 min or so. Add the sweet potatoes and cook, stirring frequently until they are beginning to soften 8-10 min or so. If you find that the potatoes are sticking to the pan a lot and starting to burn, add ½ tablespoon of olive oil and mix well (add the additional ½ tablespoon if required).
- Then add the mushrooms and broccoli and sauté, incorporating with the sweet potato. Season everything with paprika, garlic salt and black pepper and mix well. Add in the bok choy and the cooked bacon and mix everything together.
- The hash is done when all of the vegetables are soft and a bit crispy. Serve with fried eggs on top or scrambled for the kids!
Nat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.