Just when you thought things couldn't get better, they did. Get used to it.

Just when you thought things couldn't get better, they did. Get used to it.

Sweet Potato Bacon Hash

So you’ve made any one (or two) of the delicious bacon works of art featured on this site. Maybe you’ve even got a bowl of maple bacon frozen custard for dessert. But still, it’s somehow…lacking. You want more. You’re suffering from a textbook case of Not Enough Bacon Damn It Syndrome, a silent killer that affects millions of bacon enthusiasts worldwide. The cure? Eat more bacon. Now, before you go fry up a bucketful of bacon and eat it with a shovel, remember, bacon is art. First, try this Sweet Potato Bacon Hash as a side dish to supplement your bacony needs. Then eat a bucketful of bacon.


  • 2 garnet yams, diced
  • Olive oil
  • Salt
  • 6 slices thick cut bacon, chopped
  • 1 large onion, diced
  • 2 Granny Smith apples, cored and diced
  • 4 scallions, white and green parts separated and thinly sliced
  • 1/2 cup toasted pumpkin seeds
  • Large bowl
  • Large frying pan
  • Baking sheet


  1. Preheat the oven to 400 °F.
  2. In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet.
  3. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes.
  4. Remove from the oven and set aside.
  5. Coat a large frying pan with olive oil. Add the bacon and put the pan over medium heat.
  6. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft.
  7. Add the apples and the scallion whites and saute for 3 to 4 minutes.
  8. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
  9. Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.



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