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INGREDIENTS
  1. Fill a medium saucepan halfway with water, cover with a lid and bring to a boil. Salt the water with 1/2 teaspoon kosher salt and add the diced potatoes. Reduce heat to a simmer and cook potatoes about 10-12 minutes until just tender. Drain the potatoes completely and allow any moisture to evaporate - you don't want the potatoes to be wet, because they will become mushy. Heat a nonstick skillet over medium heat. Add the bacon and cook until brown and crisped. Use a slotted spoon to transfer the bacon to a paper towel lined dish. Set aside. Add
  2. Add 2 teaspoons of the butter to the pan with reserved bacon fat and heat over medium heat. Add the diced peppers and onions and sauté until vegetables are softened, about 3-4 minutes. Transfer the vegetables to a small bowl and set aside.
  3. Add remaining butter to the pan and heat until the butter is melted and foamy. Add the sweet potatoes in a single layer. Sprinkle the potatoes with smoked paprika, cinnamon, nutmeg, brown sugar, salt and pepper and cook for 3-4 minutes. Do not stir, just let them get a nice crust before disturbing them. Use a thin, flexible spatula to turn the potatoes over in the pan to crust the other sides, cooking for 2-3 more minutes per turn (about 12 minutes total). 
  4. Add the raw, chopped garlic, peppers and onions to the potatoes and carefully fold them in, so that you don't break up the potatoes. Cook for 3-4 minutes. 
  5. Sprinkle with reserved bacon, green onions and parsley. Serve with a poached egg.
  • 2 sweet potatoes peeled and cut into 1/2" cubes
  • 1/2 red pepper seeded and chopped
  • 1/2 yellow onion peeled and chopped
  • 1 clove garlic minced
  • 4 slices thick cut bacon cut into lardons
  • 2 tablespoons butter divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon brown sugar.
  • 2-3 green onions thinly sliced on a diagonal, for garnish
  • Fresh chopped parsley for garnish
DIRECTIONS
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Sweet Potato, Bacon Hash