There is this really great breakfast place near us called Sam’s Log Cabin that serves the most delicious vegan hash with sweet potatoes, carrots and greens. I tried it on a whim one time and was pleasantly surprised by how rich and filling it was. So, I really wanted to try making it at home. The other day I saw someone making sweet potato hash on a cooking show and I was like, OK, I’m doin’ it!
I, of course, thought it would be better with bacon. Similar to Smitten Kitchen’s bacon corn hash, I thought the bacon fat could be used instead of butter to cook the vegetables. So here is what I came up with:
- 4 slices thick-cut bacon, chopped
- 2 large yams, peeled and chopped
- 3 carrots, peeled and chopped
- 1/2 yellow onion, sliced
- 2 handfuls arugula or other fresh greens
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Cook the bacon in a large skillet over medium heat until it is starting to get crispy but not completely done.
- Add the yams, carrots, and onions and cover the pan with a lid. Continue cooking over medium heat, stirring occasionally to make sure the vegetables aren't sticking to the pan.
- Season with paprika, cumin, salt and pepper. When the sweet potatoes and carrots are nice and soft, add the arugula and stir to combine. Turn off the heat.
- If you like, top with a fried egg and serve.
- *To make the hash vegetarian or vegan, substitute 3 tablespoons of butter or olive oil for the bacon.