Sweet Potato-Beet Hash
This recipe creates a vibrant and savory Sweet Potato-Beet Hash, combining roasted sweet potatoes and earthy beets with crispy bacon and caramelized onions. It's an easy-to-make, flavorful side dish or light meal that offers a delightful balance of sweet and savory notes, perfect for any time of day.
Equipment
- 1 Baking Sheet Preferably large, or use two if needed to avoid overcrowding
- 1 Parchment Paper For lining the baking sheet
- 1 Medium Skillet For cooking bacon and onions
- 1 Chef's knife For precise dicing of vegetables
- 1 Cutting Board For preparing ingredients
Ingredients
Main
- 1 large sweet potato peeled and cut into 1/4-inch dice
- 1 large fresh beet peeled and cut into 1/4-inch dice
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1 slice bacon cut into lardons
- 1 small onion diced
Instructions
- Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
- Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.
Notes
Precision in dicing sweet potatoes and beets is crucial for even cooking; aim for consistent 1/4-inch pieces. Don't overcrowd the baking sheet when roasting; this ensures the vegetables caramelize rather than steam, so use two sheets if necessary. Render the bacon slowly over medium-low heat to extract maximum fat and achieve crispiness without burning – this fat is key for flavor. For an extra layer of flavor, consider adding fresh herbs like rosemary or thyme to the vegetables during the last 10 minutes of roasting. A splash of apple cider vinegar or a squeeze of lemon juice at the end can brighten the hash, balancing the richness of the bacon and sweetness of the vegetables. Serve with a fried or poached egg on top for a complete breakfast or brunch dish.