When the season rolls around we yank up those sweet potatoes from our chemical-free garden and make a delicious sweet and savory breakfast hash. Most people like to incorporate sausage, however we pick up some West Virginia Hillbilly Bacon right down the road at Island Stop to incorporate that salty crunch we all know and love. This makes a great side addition to those soul-fueling, belly-filling Fall breakfasts. Just make sure you don’t pour out that bacon grease too quickly – every drop will get used for the recipe!
3 Medium Sweet Potatoes, very small dice
2 Granny Smith Apples, peeled, very small dice
1 Medium Yellow Onion, very small dice
3 Slices Bacon, chopped
1 Teaspoon Salt
1 Teaspoon Hot Sauce
- In a large stock pot bring 1 gallon of water to a boil. Place diced potatoes in water until barely soft (usually right when water returns to a full boil). Drain and rinse with cool water.
- In a large saute pan cook bacon until crisp. Set aside.
- In reserved bacon grease, saute onion until slightly browned.
- Add cooked potatoes to saute pan along with all other ingredients. Saute on medium-high heat for 10-12 minutes. Off heat, crumble bacon pieces into hash. Serve.