Bacon Sweet Potato Hash
Bacon Sweet Potato Hash ~ sweet and russet potatoes come together with crispy Applewood smoked bacon, onions and peppers plus a slight tang from apple cider vinegar for the ideal comfort side dish.
If you’re here for a delicious dish that goes from breakfast to dinner ~ or brinner, you’ve found it with Bacon Sweet Potato Hash.
The combination of crispy, salty bacon and tender, browned potatoes can’t be beat ~ diners across America swear by it, but this dish also includes sweet potatoes along with russets, Applewood smoked bacon, onions and peppers and a hint of tang from apple cider vinegar for a rustic, hearty dish that’s so simple you could probably make it with your eyes closed, but because we’re using a sharp knife, that could be dangerous so I don’t recommend it.
Hash is really just potatoes cut in cubes. What makes this dish special is the combination of sweet and russet potatoes and the other ingredients we’re adding to it ~ thick cut Applewood smoked bacon, chunks of sautéed bell peppers and onions and a splash of apple cider vinegar.
I’ll admit ~ the inspiration for Bacon Sweet Potato Hash came out of an almost empty pantry just before leaving for vacation. See what you already have on hand before heading to the store.
Bacon Sweet Potato Hash Ingredients:
- Applewood smoked bacon
- sweet potatoes
- russet potatoes
- salt and pepper to taste
- bell pepper
- apple cider vinegar
- fresh parsley
Applewood smoked is my favorite bacon but feel free to use your favorite. Just don’t go turkey bacon on me. This isn’t the dish for it.
Rough chop the bacon then add it to a large skillet and cook until it’s crisp. Remove the bacon from the skillet onto a paper-towel lined plate, leaving the bacon fat in the skillet.
Does potato hash need bacon? No. But I’d be lying if I said it didn’t add outrageously good flavor. Enough said.
Chop the russet and sweet potatoes into similar size pieces then chop the onions and peppers into larger chunks so they don’t disappear in the dish.
Add the potatoes, onions and peppers to the skillet, season with salt and pepper and cook over medium-medium/high heat searing fast then dial the heat back, grate in the garlic and cook until the potatoes are tender, stirring occasionally.
Pour the vinegar onto the hash and cook over low heat a few minutes until the vinegar is absorbed then fold in the bacon and last the fresh chopped parsley. Adjust salt and pepper according to your taste.
These are the basics for making a good hash. You can build from the basics by adding other flavors you like or work with what you already have on hand. Here are a few ideas:
- a dash or Tabasco or Sriracha on top
- diced jalapeno added to the onions and peppers
- cheese on the finished dish (cheese is always welcome in my world)
- other fresh herbs you have on hand
- an egg or two on top
Enjoy this Bacon Sweet Potato Hash for breakfast or as a side to a good steak and if you like this potato dish you’ll love these Smoked Gouda Muffin Tin Potato Stacks.
A rustic blend of both sweet and russet potatoes, bell peppers and onions plus crispy bacon and a light toss of apple cider vinegar.
- 1/4 pound thick cut Applewood smoked bacon, chopped into 1" pieces
- 2 medium sweet potatoes
- 2 medium russet potatoes
- salt and pepper to taste
- 1 medium onion, cut in large chunks
- 1 clove garlic, grated
- 1 cup bell pepper, sliced (any color)
- 1/4 cup apple cider vinegar
- 3 tablespoons fresh parsley, chopped
Cook bacon in a large skillet until crisp then remove from the skillet to a paper-towel lined plate. Leave the bacon fat in the skillet.
Add the potatoes, onions and peppers to the skillet, season with salt and pepper and cook over medium-medium/high heat searing fast to brown then reduce the heat, grate in the garlic and cook 10-12 minutes or until the potatoes are tender, stirring occasionally.
Pour in the vinegar and continue cooking until it's absorbed. Taste and adjust salt and pepper as necessary.
Return the bacon to hash and add the parsley, combining.