In my world, most anything’s better with bacon. Just the aroma of it early in the morning is intoxicating. Smells do evoke deep seeded memories. And, for me, the scent of frying bacon brings back floods of happy memories from childhood. From early morning flag raising at music camp and then heading to the mess hall for breakfast to spending summers with my favorite Aunt Deliah and Uncle Frank. His speciality was cooking up big breakfasts for us kids, yes, always bacon.
Bacon is a fat that adds immense flavor to food. And this sweet potato hash is really amplified with it! As the potatoes cook with the spices and drippings, it’s all absorbed into the naturally sweet ‘sweet potato’. Of course, I always keep my bacon drippings. It would be like throwing out ‘gold’.
Yes, it’s part of my West Virginia food heritage when times were tough and you didn’t waste anything. So, if you don’t have drippings in a can or jar, then when you fry it, use the thick cut, then crumble up the bacon and toss it on top the potatoes! I guarantee you’re gonna have immensely delighted happy and satisfied food seekers!
- Serves: 4-6
- 4 Tbl. Bacon drippings
- 4 cups sweet potatoes, diced
- 2/3 cups sweet onions, diced
- ½ tsp. sea salt
- ½ tsp. ground cinnamon
- ½ tsp. ground allspice
- ½ tsp. pepper
- ¼ cup flat Italian parsley, chopped
- Heat a 10” cast iron skillet with bacon drippings in it on medium high.
- Put the potatoes and onions in a large mixing bowl. Combine the salt, cinnamon, allspice and pepper in a small bowl. Sprinkle on the potatoes/onions and toss and blend with your hands.
- Put in the skillet and cook about 5 minutes turning and blending. Reduce the heat to medium low, cover with a lid and cook another about 15-17 minutes. Toss with a spatula a couple of times.
- Turn off heat, keep covered and let the potatoes steam.
- Before serving, add the parsley and blend.
Try dolloping some sour cream on top of each serving then sprinkling with fresh mint!