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Sweet Potato & Chard Hash
Author: Julia
  • 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
  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.
Recipe 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.