SERVES: 4 | PREP TIME: 30 minutes | COOK TIME: 10 minutes
Ingredients
2 sweet potatoes (14 ounces/400 grams), cubed
2 tablespoons (30 ml) coconut oil, melted
6 slices thick-cut bacon, cut crosswise into lardons ¼ inch (6 mm) wide
1 Fuji apple, cored and diced
1 pear, cored and diced
1 medium sweet onion, sliced
2 teaspoons (10 ml) ground cinnamon
coarse sea salt, to taste
zest of 1 lemon
juice of ½ lemon
Process
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- In a mixing bowl, toss the cubed sweet potatoes in the coconut oil to coat well.
- Spread the sweet potatoes out on the prepared baking sheet. Bake for 30 minutes, stirring once at the 15-minute mark, until the sweet potatoes can be easily pierced with a fork.
- Once the sweet potatoes are done, cook the bacon lardons in a cast-iron skillet over medium heat for 3 to 4 minutes, stirring constantly. Add the apple, pear, and onion and sauté for another 2 to 3 minutes, until the onion starts to soften. Add the sweet potatoes, cinnamon, and a pinch of salt and stir well. Cook for 1 to 2 minutes more, stirring occasionally. Taste for seasoning and add more salt if desired.
- Remove from the heat, add the lemon zest and juice, and mix well before serving.
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Bacon sweet potato hash with apples and pears turns a weeknight skillet into something smoky, sweet, and deeply autumnal. Oven-roasted sweet potato cubes fold through crisp bacon lardons with caramelized onion, apple, and pear, then get brightened with lemon zest. Ten minutes of stovetop work finishes it.
Pro Tips
- Cut the bacon into even 1/4-inch lardons and keep them moving in the pan - they render crisp in 3-4 minutes and leave behind the smoky fat the hash cooks in.
- Roast the sweet potatoes undisturbed until a fork slides in easily; stirring too often steams them instead of crisping the edges.
- Add the fruit and onion only once the bacon is crisp so the apple and pear keep their shape instead of collapsing into sauce.
- Lemon zest and juice go in off the heat - they lift the whole skillet and keep the sweetness in check.
Frequently Asked Questions
Can I make this hash ahead?
Roast the sweet potatoes up to 2 days ahead and refrigerate; the rest is a 10-minute skillet job.
Which apples work best?
Firm Fuji keeps its bite in the sauté. Avoid soft baking apples, which collapse into mush.
Is this a breakfast dish or a dinner side?
Both - it anchors a weekend breakfast alongside eggs and sits happily next to roast pork at dinner.
Recipe Card
Ingredients
Method
- zest of 1 lemon juice of ½ lemon Process
- Preheat the oven to 400°F (205°C).
- Line a rimmed baking sheet with parchment paper.
- In a mixing bowl, toss the cubed sweet potatoes in the coconut oil to coat well.
- Spread the sweet potatoes out on the prepared baking sheet.
- Bake for 30 minutes, stirring once at the 15-minute mark, until the sweet potatoes can be easily pierced with a fork.
- Once the sweet potatoes are done, cook the bacon lardons in a cast-iron skillet over medium heat for 3 to 4 minutes, stirring constantly.
- Add the apple, pear, and onion and sauté for another 2 to 3 minutes, until the onion starts to soften.
- Add the sweet potatoes, cinnamon, and a pinch of salt and stir well.
- Cook for 1 to 2 minutes more, stirring occasionally.
- Taste for seasoning and add more salt if desired.
- Remove from the heat, add the lemon zest and juice, and mix well before serving.
