The perfect Sweet Potato Hash – sweet potatoes are combined with bacon, onions and sweet red peppers in this easy stovetop side dish.
Photo Updated July 2014
I’ve said it before, and I’ll say it again – I never imagined the opportunities this little blog of mine would bring into my life. When I started this blog nearly 3 years ago, I thought it would mostly be a private place for me to keep track of my recipes and practice photography. Little did I know that I would eventually be published in a magazine and newspaper, that I’d have the opportunity to write for a blog with other wonderful bloggers, be a part of some fantastic communities, and now, I will be making my television debut. I’m super excited, and super scared. Another great blogger – Stephanie at Stephanie’s Kitchen was on this local tv program a few weeks ago, and she did a wonderful job. So for any of you Utahns out there, keep a look out on Thursday on Studio 5 – I’ll be making one of my favorite recipes – Southwestern Egg Rolls.
But really, as flattering and exciting as all of this is, the friends I’ve made here are what make it all worth it. Friends and food – what could be better?? So in honor of the blogging friends I’ve made here, I’m posting today about a recipe from a fellow blogger. I’ve had this recipe bookmarked for over a year now, and finally got around to making it last month. I don’t know why I waited so long – this sweet potato hash was delicious!! Sweet potatoes and bacon – two of my favorite ingredients!! The chicken was just a simple marinated chicken that I grilled, but the real star was this side dish. But then again, my fellow bloggers rarely let me down!!
UPDATE – find the recipe for the Honey Soy Chicken here.
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- ½ pound bacon sliced in ½ inch strips
- 1½ cups diced onion
- 1 large red pepper diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds sweet potatoes, peeled and cut in ½ inch cubes
- ½ tsp dried thyme
- Heat a large skillet over medium heat and add the bacon. Cook until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but 2 tablespoons of the bacon grease. Return the pan with the 2 tablespoons of grease to the heat.
- Add the onion, red pepper, salt and pepper to the skillet. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add in the potatoes, cover the skillet and cook for 10 minutes, stirring halfway through. Remove the cover and cook an additional 5 minutes, allowing any remaining liquid to evaporate and for the potatoes to get lightly brown. Stir in the thyme and the reserved bacon. Taste and add more salt, if needed.
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