B.L.T. Sweet Potato Hash

This B.L.T. Sweet Potato Hash won the Grand Prize  in the 2014 Louisiana Yam Recipe Contest, sponsored by the Louisiana Sweet Potato Commission.

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B.L.T. Sweet Potato Hash

2014-09-17 03:59:30

Serves 8

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Ingredients

1. 2 pounds sweet potatoes, peeled and cut into 1⁄4-inch cubes
2. 1 pound thick-sliced bacon, cut crosswise into 1⁄4-inch pieces
3. 2 large leeks (white and light-green parts only) halved lengthwise and thinly sliced
4. 3½ ounces sun-dried tomatoes, cut into 1⁄4-inch pieces
5. 1½ teaspoons salt
6. ½ teaspoon ground black pepper
7. 2 tablespoons vegetable oil

Instructions

1. Preheat oven to 350°. Line a rimmed baking sheet with parchment and add sweet potato. Bake 15 minutes, stir, and cook 10 minutes more. Set aside, and let cool to room temperature.
2. In a large skillet over medium-high heat, add bacon, and cook until crispy, stirring occasionally. Drain on paper towels; reserve 1 tablespoon rendered fat in skillet. Add leeks and tomatoes to pan, and cook over medium-high until leeks are tender. Add cooked sweet potatoes, salt, and pepper. Stir until combined. Let cool to room temperature.
3. In a large skillet over medium-high heat, add oil; add potato mixture, and cook until browned on both sides. Divide between serving plates.

Notes

1. Serve this B.L.T. Sweet Potato Hash on toast with a fried egg.

By Peter Crouth, Plantsville, Connecticut

Louisiana Cookin https://www.louisianacookin.com/

The 2014 Louisiana Yam Recipe Contest Winners

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