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Sunny Sweet Potato and Pancetta Hash

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I’ve been on a serious hash kick lately. No, not the illegal (in most states) kind. I’m talking about the kind of hash you can bring to your grandmother’s house for Christmas breakfast to share with the whole family. And that’s exactly when my (recent) obsession started. I make it for any occasion: whether I’m having friends over for brunch or dinner, eating with my family, to impress guests, or devour myself and have tons of delicious leftovers. It’s simple and comes together pretty fast, which is great when you’re busy and hungry!

Further Food Commentary:

I love that this recipe uses sweet potato, high in beta-carotene, in place of the typical white potato found in a lot of hash recipes. The addition of fat from avocado, bacon and/or pancetta allow for the beta-carotene to be more easily absorbed by the body as it is a fat-soluble vitamin. The combination of flavors makes this a mouth-watering and well-balanced meal complete with protein (egg/pancetta/bacon), healthy fat (avocado) and carbs (sweet potato).

By Amy K. Fischer, MS, RD
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Sunny Sweet Potato and Pancetta Hash

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:15 mins
  • Servings: 2-4

Ingredients

2 slices thick-cut bacon (chopped into small bite-sized pieces)

1 4-ounce package pancetta (or more bacon)

2 medium-large sweet potatoes (shredded using a food processor)

2 shallots (chopped)

½ tablespoon garlic (minced)

½ tablespoon seasoning mix, or a combination of:

  • ½ teaspoon onion powder
  • ½ teaspoon tarragon
  • 1 crushed bay leaf
  • 1 teaspoon dried chives

 

½ teaspoon sea salt

Instructions

  1. Heat a large cast-iron pan over medium-high heat. Add bacon bits and pancetta. Cook until crispy, about 5 minutes.
  2. Remove from the pan and set aside on a paper-towel lined plate.
  3. Return pan to heat and add shallots and garlic, cooking for about a minute.
  4. Add shredded potatoes and cook for 5-8 minutes, adding seasoning mix and salt halfway through and mixing with a wooden spoon every few minutes until they’re cooked through, but not mushy.
  5. When the potatoes are done, pull the pan off the heat. Stir in about ¾ of the bacon bits and pancetta, then use the rest for topping.

 

Suggested pairings:

Roasted vegetables, like parsnips and carrots, diced, stirred in.

Great with Eggs and Avocados on top!

Heat a large cast-iron pan over medium-high heat. Add bacon bits and pancetta. Cook until crispy, about 5 minutes. Remove from the pan and set aside on a paper-towel lined plate. Return pan to heat and add shallots and garlic, cooking for about a minute. Add shredded potatoes and cook for 5-8 minutes, adding seasoning mix and salt halfway through and mixing with a wooden spoon every few minutes until they’re cooked through, but not mushy. When the potatoes are done, pull the pan off the heat. Stir in about ¾ of the bacon bits and pancetta, then use the rest for topping.   Suggested pairings: Roasted vegetables, like parsnips and carrots, diced, stirred in. Great with Eggs and Avocados on top!

Nutrition Information

Per Serving:  Calories: 218; Total Fat: 9g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 20mg; Sodium: 899mg; Potassium: 294mg; Carbohydrate: 16g; Fiber: 2g; Sugar: 3g; Protein: 8g

Nutrition Bonus:  Vit A: 188%; Iron: 3%

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