Spicy Sweet Potato and Fire Roasted Poblano Hash
- 2 large sweet potatoes, peeled and cubed
- 1 poblano pepper
- 1 onion
- 4 Tbsp bacon drippings, divided*
- 1 Tbsp smoked olive oil**
- 1/4 tsp smoked paprika
- 1/8 tsp ancho chile powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 green onions, bias sliced
- chopped fresh parsley
Char the poblano pepper on all sides over a gas burner, barbecue grill, or under the broiler. Place charred pepper in a heat proof bowl, cover with plastic wrap and allow to sit for 30 minutes.
Slice onion into 1/2 inch slabs. Heat 1 Tablespoon of bacon drippings in a cast iron, or non stick pan. Add onion slabs, turning to coat with drippings. Salt and pepper them and allow them to lightly char, remove from pan.
Add 2 more Tablespoons of bacon drippings and smoked olive oil to now empty pan. Add sweet potato cubes, toss to coat. Add 1/2 tsp salt and 1/4 tsp black pepper.
Peel charred skin from poblano pepper and coarsely chop. Coarsely chop charred onion.
When sweet potatoes begin to take on a golden color, add poblano, onion, smoked paprika and ancho chile powder. It may be necessary to add final Tablespoon of bacon drippings to keep the pan from getting to dry. Continue to cook until potatoes have a nice golden brown crust. Taste for seasoning and garnish with green onions and parsley.
*Add bacon drippings as necessary to keep the pan lubricated, you may not need all 4 Tablespoons.
**If you do not have smoked olive oil just add a little more smoked paprika to taste.