This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Bacon and Sweet Potato Hash


  • 4 medium sweet potatoes, peeled and cut into large dice
  • Salt
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 4 slices smoky bacon, diced
  • 1/2 teaspoon allspice
  • 1 teaspoon smoked paprika
  • A few dashes or more hot sauce, to taste
  • 2 scallions, thinly sliced on a bias
  • Ground black pepper


Serves: 4 servings


Place the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until its golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm.