Mar 2
2012

Sweet Potato Hash Recipe with Canadian Bacon, Red Pepper & Sage

Sweet-Potato-Hash-Recipe-with-Canadian-Bacon-Red-Pepper-&-Sage-Cookin-Canuck

Hash browns are my breakfast nemesis. You know, the thing you just can’t resist no matter how many healthy choices are placed in front of you. Or maybe it’s the bacon. Or the Eggs Benedict. Clearly, eating out for breakfast can be an issue and potentially hazardous to my healthy eating and weight loss efforts. All the more reason to come up with healthy breakfast options that I can make at home.

I’ve already tackled the eggs benedict, coming up with a southwestern version that tastes better each time I eat it. As for the bacon – well, there’s no hope for me there. When a plate of crispy fried pig fat is placed in front of me, I’m a goner. Moving on. Let’s talk hash browns.

There are so many fantastic health benefits to sweet potatoes (well, at least when you don’t mix them with butter and top with sweet and spicy pecans…one of our favorite Thanksgiving dishes). Not only are they rich in dietary fiber and beta carotene, but they also have high levels of protein, vitamins A and C, calcium and iron. Now that’s what I call a powerhouse veggie.

In this recipe, I sauteed sweet potatoes and a few russet potatoes with Canadian bacon (a low-fat alternative to regular bacon), red bell peppers and green onions. To add a little zing, the hash is flavored with chile flakes, nutmeg and fresh sage. To avoid mushy potatoes, do not over-boil the potatoes. They should be just tender, and the rest of the cooking will take place in the skillet, where the Canadian bacon and potatoes will turn golden brown.

This dish is naturally at home on the breakfast or brunch table, but we also serve it at dinner time, alongside some eggs and extra vegetables. Really, who doesn’t love breakfast for dinner?

The recipe:
Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 minutes. Drain.

SweetPotatoHash1

Heat a large skillet (preferably cast-iron) over medium heat. Add Canadian bacon and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.

Add garlic and cook for 1 minute, stirring frequently.

Add red chile flakes, red bell pepper, and white and light green parts of green onion. Cook until red bell pepper starts to soften, about 2 minutes.

SweetPotatoHash3

Stir in cooked sweet and russet potatoes, salt and nutmeg.

SweetPotatoHash4

Increase heat to medium-high and cook, stirring occasionally, until the potatoes start to brown, 7 to 8 minutes. Serve.

SweetPotatoHash5

Other hash recipes:
Never Enough Thyme’s Hash Brown-Omelet Skillets
Clean Eating Chelsey’s Butternut Squash & Kale Hash
Savoring the Thyme’s Purple Potato Breakfast Hash
The Yummy Life’s Individual Parmesan Hash Brown Cups

Sweet Potato Hash with Canadian Bacon, Red Pepper & Sage

Yield: Serves 4 to 6

Sweet Potato Hash with Canadian Bacon, Red Pepper & Sage

From the kitchen of Cookin' Canuck. www.cookincanuck.com

Ingredients

  • 1 ½ lbs. sweet potato, peeled and cut into ½-inch dice (about 4 ½ cups)
  • 8 oz. russet potato, peeled and cut into ½-inch dice (about 1 ½ cups)
  • 1 tbsp olive oil
  • 5 oz. Canadian bacon, cut into ½-inch pieces
  • 2 cloves garlic, minced
  • ¼ tsp red chile flakes
  • 1 red bell pepper, cut into ½-inch dice
  • 3 green onions, thinly sliced, divided
  • ½ tsp kosher salt
  • ½ tsp ground nutmeg (preferably fresh)
  • 1 tbsp finely chopped fresh sage

Instructions

  1. Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 minutes. Drain.
  2. Heat the olive oil in a large skillet (preferably cast-iron) over medium heat. Add Canadian bacon and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.
  3. Add garlic and cook for 1 minute, stirring frequently.
  4. Add red chile flakes, red bell pepper, and white and light green parts of green onion. Cook until red bell pepper starts to soften, about 2 minutes.
  5. Stir in cooked sweet and russet potatoes, salt, nutmeg and sage. Increase heat to medium-high and cook, stirring occasionally, until the potatoes start to brown, 7 to 8 minutes. Serve.

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{ 53 comments… read them below or add one }

1 Blog is the New Black March 2, 2012 at 3:36 am

Oh yum! This sounds wonderful!

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2 Dara (Cookin' Canuck) March 2, 2012 at 9:17 am

Thanks so much, Liz. I ate the leftovers for breakfast and it was just as good the next day!

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3 Belinda @zomppa March 2, 2012 at 4:31 am

Now this is what I call a breakfast. So hearty and colorful and bet it smells pretty awesome.

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4 Dara (Cookin' Canuck) March 2, 2012 at 9:17 am

Thanks, Belinda. You’re right – the smell was wonderful.

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5 Katherine Martinelli March 2, 2012 at 4:43 am

I love sweet potatoes and sweet potato hash! It really is a great alternative to normal potatoes. And I’m the same way about bacon – who can resist it?! This looks gorgeous. So bright and colorful!

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6 Dara (Cookin' Canuck) March 2, 2012 at 9:18 am

Thank you, Katherine. Sweet potatoes really do add something special to a hash. Glad to hear there are fellow bacon addicts out there!

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7 MikeVFMK March 2, 2012 at 7:52 am

Love all variations on sweet potato hash! This looks so amazing, Dara!! I only wish I had a plate of this in front of me right now. Delish.

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8 Dara (Cookin' Canuck) March 2, 2012 at 9:18 am

Thanks, Mike. I would send you a plate if I could!

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9 Rachel @ Baked by Rachel March 2, 2012 at 8:01 am

If I could have breakfast (and bacon) for every meal I would!

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10 Dara (Cookin' Canuck) March 2, 2012 at 9:19 am

I feel the same way, Rachel. Too bad bacon isn’t under the “healthy eating” category.

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11 Nicole, RD March 2, 2012 at 8:24 am

This looks so refreshing and colorful, but still with the taste of the cooler months. Mmm!

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12 Dara (Cookin' Canuck) March 2, 2012 at 9:19 am

Thanks, Nicole. It was a chilly night here when I made this and it certainly did warm us up.

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13 Flavia March 2, 2012 at 9:05 am

Love this recipe, Dara! Canadian bacon is one of my favorites and I like how you paired it with the potatoes in this recipe. Hash is one of my favorite breakfast/brunch {or anytime} meals.

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14 Dara (Cookin' Canuck) March 2, 2012 at 9:20 am

Thank you, Flavia. It really is one of those dishes that can be served at any meal. Fine by me!

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15 Anna @ hiddenponies March 2, 2012 at 9:08 am

This is a stunning dish that I can totally see myself eating for breakfast or dinner! Great idea!

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16 Dara (Cookin' Canuck) March 2, 2012 at 9:20 am

Thank you, Anna. My family was more than happy to eat this for dinner and I enjoyed the leftovers for breakfast the next morning.

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17 Nancy@acommunaltable March 2, 2012 at 9:16 am

I LOVE breakfast for dinner – but this is a dish you could honestly eat for any meal! Gorgeous colors Dara – can’t wait to give this one a try!!

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18 Tara @ Chip Chip Hooray March 2, 2012 at 12:51 pm

This sounds delicious–I love the use of sweet potatoes in addition to russet! Their flavor gives dishes such a great pop for me; they’re a personal palate favorite. ;)

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19 Dara (Cookin' Canuck) March 2, 2012 at 3:10 pm

I agree, Tara. They really can take a hash from ordinary to awesome.

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20 Sydney Jones March 2, 2012 at 12:58 pm

This looks and sounds incredible Dara! This would be a lovely breakfast for dinner or simply breakfast :) Congratulations on your tremendous weight loss, too :) You look very happy and healthy!!!

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21 Dara (Cookin' Canuck) March 2, 2012 at 3:10 pm

Thanks so much, Sydney. I really appreciate that.

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22 ea-the spicy rd March 2, 2012 at 2:12 pm

Yes please!!! I love b-fast for dinner, and in fact last night I cooked up some hashbrowns with scrambled eggs and sauteed broccoli and onions. It was delicious. Your hash looks amazing, and I’m thinking would be perfect with a poached egg on top!

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23 Dara (Cookin' Canuck) March 2, 2012 at 3:11 pm

It’s funny you say that. As I was eating it, all I could think was, “I wish I had poached an egg to put on top of this.” Next time.

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24 Lauren March 2, 2012 at 2:25 pm

Gorgeous!! Those colors just POP!

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25 Dara (Cookin' Canuck) March 2, 2012 at 3:11 pm

Thank you, Lauren. Sweet potatoes like to have their picture taken.

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26 Doreen March 2, 2012 at 2:41 pm

Hi Dara,
I’m a private chef, I am on about 50 cooking sites for continuous ideas. I have to tell you, your recipes and pictures are my favorite. When I recreate your dishes they always taste wonderful. You are am amazing resource and I can depend on looking at one of your pictures and have the dish come out excellent. You are most talented. Thank you for inspiring me but moreover, truly creating delicious food.

A huge fan,
Doreen

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27 Dara (Cookin' Canuck) March 2, 2012 at 3:12 pm

Doreen, thank you so much for your comment. I can’t tell you how much that means to me. I hope you continue to find recipes here that inspire you, and that you and your clients enjoy.

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28 Michele March 2, 2012 at 2:46 pm

This looks delicious! Can’t wait to try it!

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29 Dara (Cookin' Canuck) March 2, 2012 at 3:12 pm

Thanks, Michele. This one’s definitely a keeper.

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30 Jessica @ How Sweet March 2, 2012 at 3:10 pm

Absolutely ADORE this!!

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31 Georgia @ The Comfort of Cooking March 2, 2012 at 3:15 pm

This looks so delicious, Dara! What a yummy thing to wake up to on a weekend morning. Saving this to make soon. Thanks for sharing! Have a great weekend.

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32 Lisa [With Style and Grace] March 3, 2012 at 8:33 am

I love that you added sweet potatoes to this hash, I definitely need to give this a try!

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33 KalynsKitchen March 3, 2012 at 11:15 am

I can pass up hash browns, but I think I’d like them a lot more with sweet potatoes. Great idea.

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34 Miss @ Miss in the Kitchen March 3, 2012 at 4:44 pm

Looks so pretty and I’m sure tastes as good as it looks!

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35 Kiran @ KiranTarun.com March 3, 2012 at 10:58 pm

Sweet potatoes are so warm and hearty! Love this breakfast hash recipe. So inviting with all those colors! :)

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36 megan @ whatmegansmaking March 4, 2012 at 5:16 pm

This looks so good! We are breakfast for dinner people, and I think this needs to be on our dinner table as soon as possible! :)

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37 Donna March 4, 2012 at 5:44 pm

Why do we keep on eating regular old white potatoes in everything, when the orange tubers are so much more flavorful? Yours is the prettiest hash I’ve ever seen!

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38 Chris @ TheKeenanCookbook.com March 7, 2012 at 11:15 am

I’m with you on hash browns being an arch nemesis. Maybe its the irish in me, because I do love me my potatoes any way you slice it (pun intended!)
Great healthier version =D

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39 Paula March 8, 2012 at 8:38 am

Dara, this is a fabulous-looking dish! I love all those flavours and colours! Just wondering: your recipe calls for nutmeg, and my husband gets terrible heart burn from nutmeg. Is there something I could substitute for it, or can I just leave it out? Thanks for so generously sharing your kitchen creativity with us. :)

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40 Dara (Cookin' Canuck) March 8, 2012 at 10:31 am

Hi Paula, it will still work really well without the nutmeg. I hope both you and your husband enjoy it!

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41 Marla March 8, 2012 at 12:21 pm

I am not such a fan of white potatoes ~ anything sweet potato and I am sold. Love it Dara :)

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42 Jersey Girl Cooks March 10, 2012 at 8:24 am

I would love this for dinner. And the sweet potatoes make it so much prettier.

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43 Tickled Red March 12, 2012 at 11:05 am

I have been thinking about this recipe all weekend since I saw it on FB. Adore the healthy twist and the flavor combos :D

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44 Jen @ Jen's Favorite Cookies March 12, 2012 at 11:58 am

I love potatoes for breakfast. I’ve actually been looking for some great breakfast hash recipes! This one is getting pinned for sure!

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45 marla August 27, 2012 at 7:29 am

Great recipe! Will be linking back to this in my post today :)

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46 Kim - Liv Life December 27, 2012 at 3:19 pm

Just what I needed!! I made my first ham this year, and while I’m not really a fan of a simple slice of ham, I do love ham accented in a dish like this. It’s on my table tonight!

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47 Dara (Cookin' Canuck) December 27, 2012 at 10:22 pm

That’s great, Kim! I hope you enjoyed it.

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52 Phil August 10, 2014 at 12:17 pm

No instructions for Sage or Olive Oil. I am a bachelor noobie to cooking. What may be obvious to all your pros out there not so much to me.

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53 Dara August 12, 2014 at 11:21 am

I’m sorry about that, Phil! The recipe has been edited to reflect the olive oil and sage. I hope you enjoy it!

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