Sweet and Russet Potato Hash with Bacon ~ sweet, savory and salty one skillet blend. Delicious side for breakfast or dinner.
This delicious one skillet side goes from breakfast to dinner and anytime in between. A delicious flavor blend of tender sweet potatoes, savory russets along with peppers and onions plus the unmistakable taste of crispy, salty bacon.
Sweet and Russet Potato Hash with Bacon ~ a rustic, hearty dish that’s so simple but so over the top good, you’ll want to make it again and again, so why not?
Hash is really just potatoes cut in cubes. What makes this dish special is the blend of sweet and russet potatoes plus thick cut Applewood smoked bacon cook until crispy, chunks of sautéed bell peppers and onions and a splash of apple cider vinegar.
The inspiration for Sweet and Russet Potato Hash with Bacon was born from an almost empty pantry just before leaving for vacation. You never know where you’ll get an idea for a new dish.
Sweet and Russet Potato Hash with Bacon Ingredients:
- Applewood smoked bacon
- sweet potatoes
- russet potatoes
- salt and pepper to taste
- onion
- garlic
- bell pepper
- apple cider vinegar
- fresh parsley
How to make this hash:
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.
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.
Next add the potatoes, onions and peppers to the skillet, season with salt and pepper and cook over medium-medium/high heat to sear then reduce the heat to medium/medium low. Grate in the garlic and cook until the potatoes are tender, stirring occasionally.
Reduce the heat to low then pour the vinegar onto the hash and cook 2-3 minutes until the vinegar is absorbed then fold in the crispy bacon. Fold in the fresh chopped parsley then taste and adjust salt and pepper as you like.
How do I customize this hash?
This recipes shows the basics for making a good hash. You can build from it by adding other flavors you like or 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
- grated cheese
- other fresh herbs you have on hand
- an egg or two on top
Sweet and Russet Potato Hash with Bacon is an ideal side with breakfast or this 20 minute glazed pork tenderloin dinner.
If you tried this hash recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
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Sweet and Russet Potato Hash with Bacon
Ingredients
- 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
Instructions
- 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.
Mary says
Goodness….this sounds delicious! We love a good hash and this sounds perfect…..especially with eggs. Pinned. Thanks for sharing. Chat again soon.
Bernie says
Hi Mary – it’s the perfect dish to add an egg to – makes a complete breakfast that even though it’s so easy, seems elevated too 🙂 Enjoy the day, friend.
Cindi O says
This was very tasty. I adjusted it to make just enough for myself. forgot the garlic, and used a splash of balsalmic vinegar because it’s what I had. I only had regular bacon so I cooked a couple of slices until crispy and crumbled them over the top when this was finished. Yum! Thanks for the recipe. I will fix this again.