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Bacon and Sweet Potato Hash


  • 4 medium sweet potatoes, peeled and cut into large dice

  • Salt

  • 1 tablespoon extra virgin olive oil (EVOO)

  • 4 slices smoky bacon, diced

  • 1/2 teaspoon allspice

  • 1 teaspoon smoked paprika

  • A few dashes or more hot sauce, to taste

  • 2 scallions, thinly sliced on a bias

  • Ground black pepper


Place the potatoes into a medium size pot and cover with cold water. Season with some salt and bring the water up to a bubble, then reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and briefly shock them under cold water. Scatter them out onto a kitchen towel or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet. Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm.