Sweet Potato Hash With Canadian Bacon, Red Pepper & Sage
Warm up your kitchen with this flavorful and comforting Sweet Potato Hash recipe. Chunky sweet and russet potatoes are sautéed to perfection with savory Canadian bacon, aromatic garlic and sage, and a hint of red chile flakes for a touch of heat. Each bite offers a satisfying blend of textures and flavors, making this dish a delightful addition to your breakfast or brunch table.
— Constant Cookbook
Ingredients
- 1 ½ lbs. sweet potato, peeled and cut into ½-inch dice (about 4 ½ cups)
- 8 oz. russet potato, peeled and cut into ½-inch dice (about 1 ½ cups)
- 1 tbsp olive oil
- 5 oz. Canadian bacon, cut into ½-inch pieces
- 2 cloves garlic, minced
- ¼ tsp red chile flakes
- 1 red bell pepper, cut into ½-inch dice
- 3 green onions, thinly sliced, divided
- ½ tsp kosher salt
- ½ tsp ground nutmeg (preferably fresh)
- 1 tbsp finely chopped fresh sage
Instructions
- Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 minutes. Drain.
- Heat the olive oil in a large skillet (preferably cast-iron) over medium heat. Add Canadian bacon and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.
- Add garlic and cook for 1 minute, stirring frequently.
- Add red chile flakes, red bell pepper, and white and light green parts of green onion. Cook until red bell pepper starts to soften, about 2 minutes.
- Stir in cooked sweet and russet potatoes, salt, nutmeg and sage. Increase heat to medium-high and cook, stirring occasionally, until the potatoes start to brown, 7 to 8 minutes. Serve.
Yield
Serves 4 to 6
Nutrition
- Calories: 296 kcal
- Carbohydrate Content: 48 g
- Protein Content: 12 g
- Fat Content: 6 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 18 mg
- Sodium Content: 713 mg
- Fiber Content: 7 g
- Sugar Content: 9 g
- Serving Size: 1 serving
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