Recipe Database
Potato, Bacon and Apple Hash
Potato, Bacon and Apple Hash
2 garnet yams, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
4 to 6 slices thick cut bacon, cut into lardons/lardoons
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice

-ChefNote- Lardon is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads

Preheat the egg to 400ºF.

In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste.
Toss to coat and arrange them on a baking sheet.
Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes.

Coat a large sauté pan with olive oil.
Add the bacon and put the pan over medium heat.
When the bacon has started to get crispy and brown, add the onions, season with salt and sauté until the onions are very soft aromatic.
Add the apples and sauté for 3 to 4 minutes.
Stir in the sweet potatoes, and sauté until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
Serve and enjoy

These dishes were performed at Big Green Egg Headquarters in Tucker, Georgia by Chef Fred with Kevin Jenkins at the helm.