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.