Sweet Potato Hash

Too few ratings

Isa Lindsay

Community Member

“I usually serve with silver dollar pancakes. ”

Difficulty

Easy 👌
30
min.
Preparation
1
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
sweet potato, diced
½ cup Spinach, chopped
1 cup Broccoli florets
6 strips Bacon, cut into medium pieces
salt, to taste
1 tsp white pepper
1 tsp Onion powder
1 tsp Smoked paprika
½ cup Flat leaf parsley, chopped
½ cup Fresh cilantro, chopped
Shallot, small diced
2 cloves Garlic cloves, minced
¼ cup vegetable oil
2 tbsp Red wine vinegar
Salt, to taste
Jalapeño, small diced
Metric
Imperial

Utensils

  • Food processor
  • Large pot
  • Nonstick pan
  • Step 1/5

    • ½ cup Flat leaf parsley, chopped
    • ½ cup Fresh cilantro, chopped
    • Shallot, small diced
    • 2 cloves Garlic cloves, minced
    • ¼ cup vegetable oil
    • 2 tbsp Red wine vinegar
    • Salt, to taste
    • Jalapeño, small diced
    • Food processor

    Make chimmichurri. Combine vegetable oil, cilantro, parsley, garlic, shallot, jalapeño, red wine vinegar and salt in food processor until somewhat smooth.

  • Step 2/5

    • sweet potato, diced
    • Large pot

    Salt and boil large pot of water. Add sweet potatoes and cook until just softened slightly. Strain potatoes and set aside.

  • Step 3/5

    • 6 strips Bacon, cut into medium pieces
    • Nonstick pan

    Cook bacon on medium heat until lightly crispy. Reserve grease, and allow bacon to strain on paper towels.

  • Step 4/5

    • ½ cup Spinach, chopped
    • 1 cup Broccoli florets
    • salt, to taste
    • 1 tsp white pepper
    • 1 tsp Onion powder
    • 1 tsp Smoked paprika

    Use bacon grease to sauté the sweet potato, broccoli, and spinach until sweet potato is slightly crispy on the edges. Add onion powder, paprika, salt, and white pepper.

  • Step 5/5

    Combine hash with cooked bacon and top with chimichurri.