Name: Bacon Sweet Potato Hash
Prep time: 10 min
Cook time: 25 min
Yield: 2 servings
Ingredients: 3 slices Indiana Kitchen bacon; 1 medium sweet potato (diced); 1 small zucchini (diced); 1/2 red bell pepper (diced); 1/2 yellow or sweet onion (diced); 1/2 tsp. paprika; 1/2 tsp. chili powder; 1/4 tsp. cayenne pepper; 2 eggs; salt and pepper

Bacon Sweet Potato Hash

This Bacon Sweet Potato Hash is super easy to whip together and feels extra fancy with a fried egg on top.

CuisineAmerican

Servings	Prep Time
2 servings	10 minutes

Cook Time

25 minutes

Servings	Prep Time
2 servings	10 minutes

Cook Time

25 minutes

Bacon Sweet Potato Hash

This Bacon Sweet Potato Hash is super easy to whip together and feels extra fancy with a fried egg on top.

CuisineAmerican

Servings	Prep Time
2 servings	10 minutes

Cook Time

25 minutes

Servings	Prep Time
2 servings	10 minutes

Cook Time

25 minutes

Ingredients

3 slices Indiana Kitchen bacon
1 medium sweet potato diced
1 small zucchini diced
1/2 red bell pepper diced
1/2 yellow or sweet onion diced
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
2 eggs
salt and pepper

Servings: servings

Instructions

Preheat oven to 400 degrees F.
Cook bacon until crisp. Transfer to a paper towel-lined plate.
In a 9 to 12-inch cast iron pan, cook sweet potato over medium-high heat until lightly browned, about 2-3 minutes. Flip, then add zucchini, red pepper, and onion. Season with salt and pepper.
Add paprika, chili powder, and cayenne pepper. Cook about 5 minutes more, until veggies are tender, stirring occasionally.
Remove the skillet from the heat. Crack the eggs into 2 small wells. Place the entire skillet in the oven and cook until the eggs are to your liking, 5 to 10 minutes.
Crumble the bacon on top of the hash to serve. Enjoy!

Powered byWP Ultimate Recipe

Kung Pao Bacon

WARNING: Flavor explosion ahead! Indiana Kitchen Thick-Cut Bacon gets a Sichuan makeover in this Chinese favorite starring dried chili peppers, bell peppers, garlic, ginger and peanuts!

CourseMain Dish
CuisineChinese

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Kung Pao Bacon

WARNING: Flavor explosion ahead! Indiana Kitchen Thick-Cut Bacon gets a Sichuan makeover in this Chinese favorite starring dried chili peppers, bell peppers, garlic, ginger and peanuts!

CourseMain Dish
CuisineChinese

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Ingredients

Stir-Fry

12 oz Indiana Kitchen bacon chopped into bite-sized pieces
1 red bell pepper chopped
5 scallions chopped, separating white pieces from green
8 to 10 dried red chilis
2 cloves garlic minced
1 tsp ginger grated or minced
1/4 cup unsalted peanuts

Sauce

1 tbs Chinese black vinegar or can substitute good quality balsamic vinegar
1 tsp soy sauce
1 tsp hoisin sauce
1 tsp sesame oil
2 tsp sugar
1 tsp cornstarch
1 tsp ground Sichuan pepper

Servings: people

Instructions

Prepare the Kung Pao sauce by stirring all the sauce ingredients together in a bowl until the sugar and cornstarch are dissolved. Set aside.
Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. When hot enough, add bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer cooked bacon to a paper towel-lined plate.
Drain all but 1 tablespoon of bacon grease from the wok or skillet. Add chilis and stir-fry for about 30 seconds, until the oil becomes fragrant and the chilis have begun to blacken.
Add scallion whites, garlic and ginger and stir-fry for about 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Add bacon back to the wok or skillet. Pour in the Kung Pao sauce and mix to coat the other ingredients. Stir in peanuts then transfer to serving plate and garnish with scallion greens on top.

Recipe Notes

This dish is delicious served over a bowl of steaming rice.