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Sweet Potato Bacon Hash

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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! >>>

Sweet Potato Bacon Hash

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
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