Crispy Bacon and Sweet Potato Hash with Edamame
This Crispy Bacon and Sweet Potato Hash recipe is a healthy skillet meal. It’s easy to make, comes together really quickly, and absolutely looks beautiful with all of the vegetables.
Servings: 8 servings
Chef Alli
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Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 279kcalCarbohydrates: 34gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 19mgSodium: 382mgPotassium: 583mgFiber: 6gSugar: 6gVitamin A: 8759IUVitamin C: 28mgCalcium: 45mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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