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Sweet Potato Hash with Chard and Bacon

Easy Sweet Potato Hash with Chard, bacon, onion, and garlic makes for an amazing breakfast! Serve it up with eggs or sausage for an amazing meal.

Your family is like mine, I presume. I assume for fear of not having enough sweet potatoes to make sweet potato casserole, sweet potato pie, sweet potato cinnamon rolls for Thanksgiving, you bought out the whole store’s worth of sweet potatoes. Maybe even a few yams, you rebel, you.

If like us, you came to your senses and it dawned on you there is such thing as too many sweet potato side dishes and desserts. You now have a sweet potato colony on your counter.  But never fear. Sweet potatoes are awesome in everything…soup, chili, dessert, breakfast scrambles. . . you will find a happy home for each individual root, starting with this hash.

When guests mingle after the holidays, this is the perfect breakfast to cook up in large quantities. It is easy, requires few ingredients that you probably already have around your house, and serves as a great post-pie cleanse. 

You can also use leftover roasted veggies for this recipe (which will substantially lower length of cook time), eliminating any chopping. I assume your family cuts chopping corners whenever possible, as I assume your family is like mine.

Note to you: If it’s leftover, it can and should be made into a scramble or hash. Amen.

Scramble or fry up a few eggs, butter some toast with delicious jam or cranberry sauce, and you’re using up leftovers without feeling like you have consumed the same exact food five meals in a row. It’s magical and it’s a hash you’ll hold on to.

Sweet Potato & Rainbow Chard Hash with Bacon (great use for holiday leftovers) http://www.roastedrootfood.com

Sweet Potato & Chard Hash

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Delicious sweet potato hash with bacon, chard, onions, and garlic makes for an amazing breakfast!

Ingredients

  • 2 tablespoons grapeseed or olive oil
  • 5 cups sweet potato, chopped into ½” peices, about 1-1/2 sweet potatoes/yams
  • 1 large yellow onion, diced
  • 3 strips thick cut bacon, sliced (or chopped leftover ham)
  • 3 gloves garlic, minced
  • Salt to taste
  • 3 cups rainbow chard leaves, chopped

Instructions

  1. In a large cast iron skillet, heat the oil to medium and sauté the sweet potato and onion about 8 to 10 minutes until very fragrant and beginning to soften.
  2. Add the bacon and garlic and continue to sauté another 10 minutes, stirring occasionally.
  3. If the potatoes are still hard, heat the oven to 350 degrees and place cast iron skillet in the oven for 10 minutes. This allows the veggies to continue to cook and also form a nice crisp.
  4. Remove the cast iron skillet from the oven and add the chopped chard. Allow the chard to steam on top about 30 seconds then stir to incorporate and continue cooking just until wilted, about another 30 seconds. Serve with eggs, toast and other breakfast yumminess.

Notes

The bacon I use has a great deal of fat and is smoked, which gives it a ton of flavor; I therefore do not add seasoning to my hash. I recommend adding some spices for added flavor, such as cumin, cayenne pepper, rosemary, and oregano. Add salt to your liking.

Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 365Total Fat: 10gUnsaturated Fat: 0gCarbohydrates: 58gNet Carbohydrates: 51gFiber: 7gSugar: 27gProtein: 11g
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McD in California

Sunday 20th of January 2019

Tried it last night and served with salmon. Lovely! I PARCOOKED the bacon so it was just right in texture when the dish came out of the oven. Thanks for the recipe!

Julia

Wednesday 23rd of January 2019

That sounds amazing! Thanks so much for the feedback! :D

Marcia

Wednesday 1st of October 2014

I had a couple of sweet potatoes, some home grown nitrate-free ham and some chard from the garden that I wanted to use up so I googled those ingredients and got your blog. I had already cooked the sweet potatoes, so I just sautéed the cubed ham and the chard and mixed it in with the mashed sweet potatoes, put a little butter on it and slid it in the oven for about 15 min. It was really good. Thanks for the idea. Now, I'm going to read your blog. I think I will like your style.

Julia

Wednesday 1st of October 2014

Hi Marcia! Thanks so much for the feedback! I'm so glad you enjoyed the hash, and kudos to you for growing your own vegetable garden. There really is nothing like growing and harvesting your own food! So happy to have you here on my blog, and feel free to reach out any time if you have questions. :D

This American Bite

Tuesday 4th of December 2012

I made something like this about a year ago and served it with Tilapia. I love making hash with sweet potatoes.

Sherry

Tuesday 27th of November 2012

Hi! Came by from An Edible Mosaic. This looks and sounds delicious! I need to make more skillet meals...so simple and satisfying. Happy to be following along on FB.

Alexis @ Hummusapien

Monday 26th of November 2012

I love the idea of combining chard and sweet potato in a breakfast scramble! Sweet potatoes are one of my favorite staples--this looks delish!

Julia

Monday 26th of November 2012

Thanks, Alexis! The chard/kale and sweet potato combo is one of my favorites, too. Glad you like it!

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