Anne Burrell’s Sweet Potato and Apple Hash

by Rachael Ray Show Staff 9:00 AM, July 20, 2016

Aired July 20, 2016

Serves 4 to 6

Extra-virgin olive oil
4 slices thick-cut bacon, cut into lardons
1 onion, cut into 1/2-inch dice
2 sprigs fresh rosemary, leaves finely chopped
A pinch crushed red pepper
Kosher salt
3 sweet potatoes, peeled and cut into 1/2-inch dice
1/4 cup maple syrup
1 1/2 cups chicken stock
1 bunch scallions, white and green parts separated and thinly sliced
3 Granny Smith apples, peeled and cut into 1/2-inch dice
1/2 cup pepitas (green pumpkin seeds), toasted*


Coat a large sauté pan with olive oil, add the bacon and bring to medium heat.

When the bacon starts to get crispy and brown, about 5-6 minutes, add the onion, rosemary and red pepper. Season with salt and sauté the onions until soft and aromatic, 8-10 minutes.

Add the sweet potatoes, maple syrup and chicken stock. Cover and cook for 15-20 minutes or until the potatoes are soft but not mushy. Remove the lid and let the liquid reduce by about half.

Add the scallion whites and apples, and cook for 5-6 minutes, or until the apples are soft.

Stir in the scallion greens and pepitas, taste and adjust the seasoning if needed.

Let’s hash it out!

*Put your nuts on a baking sheet and toast them in a 350°F oven. How long does it take nuts to toast? Just long enough to forget. Start with 6-7 minutes, but keep an eye on them. I’ve spent a lot of time in my career burning nuts. Once you start to smell them it’s too late – so set a timer!