Sweet Potato, Apple & Pancetta Hash

Shared with me by: Ben (son)

Perfect for a fall morning breakfast.
Pair with scrambled eggs, or eggs of your choice, if desired.

Ingredients

  • 6 oz. pancetta, diced (or thick center-cut bacon)
  • 1 small-medium onion, diced small
  • 1 large Granny Smith apple (or 2 small), cut into cubes no bigger than 1-inch (no need to peel)
  • 1 t. cinnamon
  • 1-3 Tbls. canola oil or butter (if needed)
  • 1 large sweet potato (or 2-3 small), peeled and cut into cubes no bigger than 1-inch
  • 1 Tbls. fresh sage, minced (or 1 t. dry)

Instructions

In a large fry pan, over medium to medium-low heat, cook pancetta 3-5 minutes or until crispy and fat has rendered. If using bacon, cut into 1-inch pieces and fry until crispy.

Remove pancetta or bacon with slotted spoon. If using bacon, remove at least half of the fat and replace with a little butter or coconut oil.

Add onion, apples and cinnamon; cook until soft, about 7 minutes. Remove from pan and add to reserved pancetta or bacon. Set aside.

If pan is dry, add a little butter or coconut oil and allow to melt. Add sweet potatoes to pan and cook undisturbed for 2 minutes.

Stir, allow to cook for another 2 minutes undisturbed.

Continue cooking sweet potatoes, stirring as needed to insure all sides get browned and none burn; until soft (about 5-6 minutes) and about 10 minutes total.

Add reserved pancetta or bacon, onion and apple back to pan. Add sage and stir to combine and warm throughout.

NOTE: Serves 3.