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Sweet Potato Hash




Source of Recipe


Good Things Utah
Sweet Potato Hash With Brussels Sprouts, Apples, Bacon and Blue Cheese

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/11/14/07/58/0d31513cd00f8cf87e3d52ef5ea9dcf8.xwcyxbcilylvjfkpewrs.jpg


2SlicesThick Cut Bacon
1 TButter
2 EachSweet Potatoes, Baked and Diced
1 � EachApples, Peeled and Diced
1 � CupsBrussels Sprouts, Blanched and Leaves Separated
�tKosher Salt
�t Black Pepper
�CupBlue Cheese
1TSliced Chives

Method:

�Bake the sweet potatoes at 400� for about 45 minutes or until they begin to soften.
�Blanch the Brussels sprouts in salted water about 1 minute, then shock in iced water. Remove the core, separate the leaves and set aside to drain.
�Slice the bacon into thin strips. Place them in a large frying pan over medium heat and cook until crispy. Remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.
�Return the pan to medium-high heat. Add in the sweet potatoes along with the apples. Be careful not to stir too much. Let them sit for a few seconds to get some color. Gently push and turn to move the apples and potatoes without damaging them.
�Once the apples and potatoes are almost done, add in the Brussels sprouts, then cook one more minute just to reheat them.
�Season the vegetables with salt and pepper and then remove from the heat. Fold in the cooked bacon, blue cheese and chives.
�Spoon onto a platter and serve immediately.