I’m a fan of anything called hash. When I was a kid my parents would make fried eggs for breakfast and bust out a can of corned beef hash—it was a huge treat. Now I jump at anything that reminds me of hash. In this recipe I mix together sweet potatoes, apple, onion, and, of course, a bit of bacon for my own take on hash—a bit sweeter and certainly healthier than anything from a can!

　　

Ingredients

serves: 4 to 6

　　Extra virgin olive oil

　　4 slices thick-cut bacon, cut into lardons (see page 20)

　　1 onion, cut in 1/2-inch dice

　　2 sprigs of fresh rosemary, leaves finely chopped

　　Pinch of crushed red pepper

　　Kosher salt

　　3 sweet potatoes, peeled and cut into 1/2-inch dice

　　1/4 cup maple syrup

　　1 1/2 cups chicken stock (see page 85)

　　1 bunch of scallions, white and green parts separated and thinly sliced

　　3 Granny Smith apples, peeled and cut into 1/2-inch dice

　　1/2 cup pepitas (green pumpkin seeds), toasted (see page 17)

　　

Step 1

Coat a large sauté pan with olive oil, add the bacon, and bring to medium heat.

　　

Step 2

When the bacon starts to get crispy and brown, 5 to 6 minutes, add the onion, rosemary, and red pepper. Season with salt and sauté the onions until soft and aromatic, 8 to 10 minutes.

　　

Step 3

Add the sweet potatoes, maple syrup, and chicken stock. Cover and cook for 15 to 20 minutes, or until the potatoes are soft but not mushy. Remove the lid and let the liquid reduce by about half.

　　

Step 4

Add the scallion whites and apples and cook for 5 to 6 minutes, or until the apples are soft.

　　

Step 5

Stir in the scallion greens and pepitas, taste, and adjust the seasoning if needed.

　　Cook Like a Rock Star