Here’s a great Sweet Potato, Apple and Pancetta Hash recipe that will satisfy anyone’s picky palate. This dish is tasty and different, on top of the fact that it’s Paleo and good for your body. I’m really on a mission to watch everything that’s going into my body now days simply because I’m trying to shed an additional 10 pounds. And that ain’t easy…
The flavors of the sweet potatoes and apples cooked in the fat of the pancetta are amazing, the texture is comforting, and the balance of starchy carbs and fat seems to be perfect for my particularly quirky taste buds. This delicious hash is perfect for a crisp fall morning! Pair with an egg for a complete breakfast, or enjoy on its own. Either way it’s a winner…
It’s time to take baby steps to get the life you want…
Ali in the Valley
Sweet Potato, Apple and Pancetta Hash…
6 ounces pancetta (diced (or regular bacon))
1 small onion (finely chopped)
1 large apple (or 2 small, cut into cubes that are no bigger than 1 inch)
1 teaspoon cinnamon
1-2 tablespoons coconut oil (butter, ghee, or other solid cooking fat (if needed))
1 large sweet potato (or 2-3 small, peeled and cut into cubes that are no bigger than 1 inch)
1 tablespoon fresh sage (minced (or 1 teaspoon dried))
In a medium cast iron skillet over medium to medium-low heat, cook pancetta 3-5 minutes or until crispy and fat has rendered.
Remove pancetta with slotted spoon, leave fat in pan.
Add onion, apples, and cinnamon. Cook until soft, about 7 minutes.
Remove from pan and add to reserved pancetta. Set aside.
If pan is dry add 1-2 tablespoons fat and allow to melt. Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes. Stir, allow to cook for another 2 minutes undisturbed.
Continue cooking sweet potatoes, stirring as needed to insure all sides get browned and none burn, until soft (about 5-6 more minutes, about 10 minutes total). Add reserved pancetta, onion, and apples back to pan. Add sage and stir to combine and warm throughout.