Bacon-Corn-Sweet Potato Hash

by Food Hound on August 20, 2012

in Main Dishes, Meat

Post image for Bacon-Corn-Sweet Potato Hash

If Bacon-Corn-Sweet Potato Hash had a personal ad, here’s what it would say:

I’m the hash of your dreams, waiting to be sauteed by the right person.  I’m sweet, crunchy, smokey, and completely customizable: you shape me into what you want me to be, and I’ll always be delicious.  My favorite time of year is summer, but with a little planning (and freezing of fresh corn), I can make you swoon in the dead of winter, too.  Eating me requires either a mastery of the pincer grasp or use of a spoon, making me not quite suitable for a six-month-old, but perfect for her 30-year-old mother.  I take only 30 minutes to assemble from the beginning of prep to the delicious end result, even allowing time for you to do a really bad rendition of the ‘Thriller’ dance to entertain said 6-month-old while you cook.  I like my potatoes sweet and my bacon smokey, so I’m specifically looking for someone in East Tennessee who has access to Benton’s Bacon, the smokiest bacon in the land, and what Esquire Magazine named the Best Bacon in the World.  I’m already colorful, but if you’re into red bell pepper, I’m game.  Just don’t think you need to any fancy herbs or spices- salt and pepper is all I need, baby.

I’ll make you look like a culinary rock star.  Now, get yo’ ass to the farmers’ market and buy some fresh corn- my other parts are waiting at home.

Bacon-Corn-Sweet Potato Hash
Recipe type: Main Dish
Serves: 4
  • ½ lb thick-cut, smoked bacon, cut into small dice (Benton's is perfect, but any other super-smokey bacon would do the trick)
  • 1 lb sweet potatoes, peeled and diced into ¼- to ½" cubes
  • 1 red onion, finely diced
  • 4-5 large ears of corn, kernels cut from the cob
  • 4 scallions, thinly sliced
  • Salt and pepper to taste
  1. Brown bacon in a Dutch oven over medium heat until golden and crispy, about 10 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving the bacon fat in the pot.
  2. Add the sweet potatoes to the pot, spread them out in as much of a single layer as possible, and cook undisturbed until lightly browned (about 3-4 minutes). Stir them around, then let them brown again. It will take about 15 minutes total for the potatoes to cook through while becoming nice and browned on all sides.
  3. Add the diced onion and corn kernels to the pan, and sauté until the onion is softened but the kernels are still crisp, about 4-5 minutes. Return the bacon to the pan and saute for about a minute, until everything is warmed. Remove the pot from the heat, then stir in the sliced scallions. Season with salt and pepper to taste.
You can add a fried egg on top for an even more complete meal, and diced red pepper added with the onion would also be a lovely addition.


{ 1 comment… read it below or add one }

Gerry @ Foodness Gracious August 21, 2012 at 4:43 am

What a great orgy of flavors 🙂 Sweet potato too, awesome! Love the new place too 🙂


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