Sweet Potato-Beet Hash

Sweet Potato-Beet Hash
Sweet Potato-Beet Hash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large sweet potato, peeled and cut into 1/4-inch dice

  • 2

    large fresh beet, peeled and cut into 1/4-inch dice (I dice mine smaller than the potato so it softens)

  • 1

    tablespoon olive oil

  • kosher salt (I do not use the salt, for medical reasons)

  • fresh ground black pepper

  • 1

    slice bacon, cut into lardons (I use 2 slices of low-sodium bacon, for medical reasons)

  • 1

    small onion, diced

Directions

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 pieces and render the fat until the bacon is starting to crisp (about 4 minutes). Add the onions to skillet and season with salt, and continue to cook until the onions start to caramelize and turn golden, and bacon is crisp (about 6-8 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.

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