Crispy Bacon and Sweet Potato Hash….a sautéed vegetable medley with crispy, browned bacon pieces that’s both beautiful and delish. Bacon hash is easy to make and comes together very quickly. Roasted vegetables with bacon are always a huge hit as the perfect side dish.
Crispy Bacon and Sweet Potato Hash Recipe
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Are you in the mood for some bacon and tender vegetables with chunks of sweet potatoes? You have arrived! I love to serve this Bacon and Sweet Potato Hash as a side dish….or, I’ve often turned it into a main dish by omitting the bacon and substituting kielbasa sausage. My family loves it!
Sometimes I struggle with coming up with side dishes. My boys recently fell in love with Yum Yum Potato Wedges and I’ve also been using my air fryer to whip out Roasted Broccoli Parmesan as an easy side dish, too.
On Sunday morns, I make bacon in the oven to keep all the mess contained inside instead of all over my cook top. (Starting the bacon in a cold oven allows it to cook nice and flat, and crispy!)
Things to Love About this Bacon Vegetable Side Dish Recipe –
- It’s gorgeous….all the colors make you want to dive right in.
- This dish is a great way to use up all those leftover veggies you’ve got in the fridge.
What Ingredients Do You Need to Make Crispy Bacon and Sweet Potato Hash?
- Aromatics: onions, bell pepper, garlic
- Sweet potatoes
- Sweet corn
How to Make Crispy Bacon Hash in 3 Easy Steps
- Cook the bacon over medium heat in a skillet; when the bacon is cripy and browned, remove it to a paper towel-lined plate to drain the fats.
- Leaving about 2 Tbs. bacon fat in the skillet, add the thyme and mustard, then the vegetables, cooking them until fork-tender. Add broth along the way, as needed.
- Stir in the reserved bacon and serve at once!
Easy Recipe Tips for Making Crispy Bacon Vegetable Hash
- Can I use any vegetables in this hash?
- Can I use other types of meat in this bacon hash?
- What kind of skillet is best for this recipe?
- I’m not familiar with edamame. What is it?
- Is this sweet potato hash good served as a vegetarian dish?
The great thing about making vegetable hash is how you can customize it to you liking. The vegetables included in this ingredient list are just suggestions, though I do think the sweet potatoes are kind of the main-stay. Use any vegetables you’ve got on hand that will make a pretty presentation.
You can use any type of cooked meat in this sauteed vegetable medley, truly. If I don’t have any bacon, sometimes I’ll use Italian sausage, then cook the vegetables in the sausage drippings. Or, if you’ve got leftover grilled meats, you could certainly add those to the hash, too.
A good heavy-bottomed skillet is a must in the kitchen. A heavy-bottom on a skillet (such as cast iron, etc) really holds the heat well, provides consistent cooking, and also creates superb browning on every thing you cook.
Edamame beans are baby soybeans…in other words, soybean that haven’t matured yet. There are typically two types of edamame available in the freezer section at the grocer – edamame still in the pod (often served as a Japanese appetizer) or shelled edamame, without the pod, which is what you need for this recipe.
You can absolutely make this dish a vegetarian hash, too. Use olive oil in place of the bacon fats and you could also add some cooked grains such as pearled sorghum or quinoa to bulk it up, if needed….served more of a main dish that way.
Other Side Dish Recipes to Enjoy –
- Cajun Sweet Corn Medley
- Sweet Corn and Baby Pea Salad with Jicama
- Tortellini Pasta Salad with Corn, Tomatoes and Basil
- Delta Cornbread Salad
- Zesty Italian Pasta Salad
- Ricotta Creamed Corn with Bacon
- Yum Yum Potato Wedges
- Pinto Bean Salad with Feta and Walnuts
Printable Directions for Making Crispy Bacon and Sweet Potato Hash
Crispy Bacon and Sweet Potato Hash with Edamame
- 1/2 lb. sliced bacon chopped
- ½ tsp. dried thyme
- 1 Tbs. spicy brown mustard or jalapeno mustard
- 1 yellow onion diced
- 1 red bell pepper seeds and membranes removed, diced
- 2 sweet potatoes peeled and diced into 1/4 inch cubes
- 2 cloves garlic, minced
- 12 oz. package frozen sweet corn thawed
- 12 oz. package frozen shelled edamame thawed
- 1 cup vegetable or chicken broth used as needed throughout this recipe
- Kosher salt and freshly ground black pepper to taste
- In a large heavy-bottomed skillet over medium heat, cook the bacon until browned and crispy; remove to paper towel-lined plate to drain the fats; reserve.
- Remove all but 1-2 Tbs. of bacon drippings from the skillet; add the thyme, mustard, onion, bell pepper and sweet potatoes to the drippings in the skillet; sauté for a few minutes over medium high heat, stirring often, adding chicken broth to the skillet as needed to keep the ingredients moist and from sticking to the skillet bottom too much.
- Stir in the garlic, corn and edamame; cover the skillet and continue to cook, stirring often, 10-15 minutes, just until the sweet potatoes are nicely fork-tender.
- Stir in the reserved bacon; season to taste with salt and pepper. Serve at once.
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