Sweet Potato Hash

A potato hash is a fantastic thing, but a sweet potato hash is even better.  This is a quick and easy  recipe that will impress your friends, family, and tastebuds.  This recipe is gluten-free, and the bacon can be substituted for imitation bacon if you want it to be vegetarian.  This recipe utilizes our Pastamore Fresh Jalapeno Oil, and this gives a subtle bit of heat of chile flavor.

Ingredients:  Servings - 4
2 - medium yams
2 - medium sweet potatoes (white)
8 oz - bacon
1.5 Tbsp - Pastamore Fresh Jalapeno Oil
1 pinch - smoked paprika
1/2 tsp - oregano
To taste - salt and black pepper
As needed - vegetable oil
As desired - eggs

Directions:
1.  Cut the ends off the sweet potatoes and yams, and them peel all of them.  Dice the sweet potatoes and yams into 1/4" x 1/4" pieces.  Heat a large saucepan on the stove over medium-high heat.  Once the pan is hot, add enough vegetable oil to keep the potatoes from sticking.  Once the oil has become hot, add all of the diced sweet potatoes and yams.  If they begin to stick to the pan, add a little oil at a time to prevent this.  If the potatoes darken too quickly, reduce the heat.  Cook until tender.

2.  While the potatoes are cooking, heat a large saucepan on the stove over medium-high heat.  Once the pan is hot add half of the bacon to the pan.  Turn once during cooking.  Do not overcook, as this will be added to the potatoes and cooked for a little while longer.  Place the cooked bacon onto a towel or paper towel to dry.  Repeat with the remaining back.

3.  Season the potatoes with the paprika, oregano, and black pepper.  Once the bacon has sat for a little while, dice into 1/4" x 1/4" pieces.  Add to the pan with the potatoes.  Mix well.

4.  Season the hash to taste.  Add the Pastamore Fresh Jalapeno Oil.  Mix well.

5.  Serve with your favorite type of eggs.