Thursday, January 15, 2015

Sweet Potato Hash with Apples & Pancetta

     A few weeks ago I made this dish for my MOPs group and it was a huge hit.  It was so simple and tasty so good.  I will definitely have to make it again!


Recipe from Gutsy by Nature


What you need:

6oz pancetta (diced)
1 small onion (finely chopped)
1 large apple (cored, cut into 1 inch cubes)
1 tsp cinnamon
1-2 TBsp coconut oil or unsalted butter
1 large sweet potato (peeled and cut into 1 inch cubes)
1 Tbsp fresh sage (minced)

How to make it:

In a medium cast iron skillet over medium to medium-low heat, cook pancetta 3-5 minutes or until crispy and fat has rendered.
Remove pancetta with slotted spoon, leave fat in the pan.
Add the onion, apples, and cinnamon, cook until soft, about 7 minutes.
If pan is dry add 1-2 tablespoons coconut oil or butter and allow to melt.
Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes.
Stir, allow to cook for another 2 minutes undisturbed.
Continue cooking sweet potatoes, stirring as needed to insure all sides get browned and none burn, until soft (about 5-6 minutes more, about 10 minutes total).
Add reserved pancetta, onion, and apples back to the pan.
Add sage and stir to combine and warm throughout.
Serve warm and ENJOY!!

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