Sweet potato and Canadian bacon hash (recipe in the comments)
Salad with creamy vinaigrette
Hot tea
This is an amazing and unusual recipe. We love hash and make it with a WIDE variety of meats (corned beef, turkey, salmon, etc), but this is very different. The blend of potatoes, the subtler flavor of the Canadian bacon, and the cider vinegar finish make this worth a second hash recipe. This is also very healthy and almost falls into the category of meat as condiment, as there is relatively little meat in the whole dish. We mostly eat this in winter, but have made in it June, writing on the recipe that it is a dish for all seasons. I think we're most likely to have it in fall or winter, but whenever, it is a pleasant and somewhat unexpected recipe.
I'd also like to note that the potato soup I refused to post the recipe for also had celery seed in it. I think it's weird how many of our recipes seem to have overlapping flavors in a particular week. It's as if we were really in the mood for potato and celery seed this week, but we didn't know it until we saw our grocery list. It happens more often than you'd think!
Prep Notes
Difficulty: Easy
Chopping: Sweet potatoes, white potatoes, bacon, pepper, scallions
Time: 35 minutes
Make ahead: Doesn't hash always keep well?
J: "Hearty and healthy! A perfect January meal."
M:"Hooray for making a hash of things!"
1 comment:
Sweet Potato and Canadian Bacon Hash – Cooking Light
Serves 2
1 lb sweet potato, peeled and diced (about 1 large)
½ lb red skinned potatoes, peeled and diced (about 1 large)
2 T canola oil
½ lb Canadian bacon (we often use less)
1 green pepper diced
⅔ cup scallions, chopped
¾ t salt
½ t celery seed
⅛ t nutmeg
¼ cup chicken broth
1 T cidar vinegar
Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, trun down to simmer, and cook for 5 minutes. Drain.
Heat oil in a large skillet overmedium heat. Add bacon and cook for 4 minutes, stirring frequently. Add bell pepper and onions. Cook for 2 minutes, stirring frequently. Add potatoes, salt, celery seed, and nutmeg. Cook for 4 minutes, occasionally stirring VERY gently. Stir in broth and vinegar. Toss gently until liquid is absorbed.
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