! Hashcapades

Hash. Bacon Hash. Sweet Potato Bacon Hash! Is this some sort of dream? No, it’s not! I am pleased to introduce a guest post from @DevilGirlPDX. She bravely joined our recent food coma-inducing hashcapade at Besaw’s. An avid skier and artist, she set her sights on a delicious culinary adventure of the hash kind. Enjoy! >>>

Last Sunday, the first day of the year, I did something far, far, FAR outside of my
comfort zone. I went into someone else’s kitchen and cooked up the best hangover/comfort food I could dream up… Sweet Potato Bacon Hash!

Anyone who knows me well will attest that my kitchen adventures typically end in a disaster of one of three types: (1) my kitchen ablaze, (2) me in the Emergency Room, or (3) an inedible, unidentifiable (as food) mess.

What started out as an exercise in frustration, wielding (someone else’s) dull-edged knives in a kitchen whose organization defied all reason, ended (to the
good fortune of my companion) in success. A delicious, indulgent and simple meal immeasurably complemented by a local IPA and a Blazers Game. WOOT!

This adventure proved a brilliant start to a (fingers crossed) successful year of culinary
adventure with me (occasionally) at the helm.

Happy 2012!

xoxo-DevilGirlPDX

DevilGirlPDX’s Sweet Potato Bacon Hash

2 Med. Sweet Potatoes – cut into ½ inch cubes (peeled)

4 Small Yukon Gold Potatoes – cut into ½ inch cubes (unpeeled)

1 Medium Leek – sliced into thin rounds

1 Small Sweet Yellow Onion – finely diced

Tarragon – strip leaves and add to taste (I used about ¼ cup) & save a few sprigs for
garnish

1 C. Shredded Gruyere (plus a little extra for garnish)

½ lb Bacon – chopped into ½ inch squares

6 Large Cage Free Eggs

2 Tbsp Butter

2 Tbsp Olive Oil

3 Tbsp White Vinegar

STEPS:

-Heat butter and olive oil over medium heat in a large saucepan.

-Add all potatoes and cover, cooking for 15 minutes, or until tender, salt and pepper to
taste.

-While potatoes cook, crisp bacon pieces in a small fry pan and set aside.

-Meanwhile, boil water and vinegar in a large stock pot filled about ½ way for eggs.

-Back to the potatoes, add onions, tarragon and leeks and cook for an additional 5 minutes.

-Add bacon and gruyere to the potato mix, lower heat, but keep warm.

-Gently ladle eggs into boiling water for 2-3 minutes or to desired firmness.

-Portion potato mixture onto three plates and top with two eggs each, removed from water with a slotted spoon.

-Garnish with tarragon sprig, a sprinkle of shredded gruyere and serve.

>>> Thanks, @DevilGirlPDX for a delightful guest blog…can’t wait to try it!

Happy Hashcapades,

Clark