2 medium-large sweet potatoes (any kind - I like a mix of Japanese white and orange-fleshed sweet potatoes) shredded using a food processor.
2 shallots, chopped
½ Tbsp minced garlic
½ Tbsp Penzey’s Sunny Paris Seasoning** (see below for substitution options)
½ tsp sea salt
1 package (4 oz) pancetta
2 slices thick-cut bacon, chopped into small bite-sized pieces
Directions
Heat a large cast-iron pan over medium-high heat. Wait for about a minute for it to get hot, then add your bacon bits and pancetta. Cook until crispy, about 5 minutes. You may want to put one of those splatter shield things over the pan so the grease doesn’t fly everywhere in your kitchen.
Use a wooden spoon to flip them over every once in a while. Remove from the pan and set aside on a paper-towel lined plate.
Next, add your shallots and garlic. Cook them for about a minute, then add your shredded potatoes and cook for about 5-8 minutes.
Halfway through cooking, add ½ Tbsp Sunny Paris seasoning and sea salt.
Continue to mix with a wooden spoon every few minutes until they’re cooked through, but not mushy. Nobody likes a mushy hash.
When the potatoes are done, pull the pan off the heat. Stir in about ¾ of the bacon bits and pancetta, then use the rest for topping.
Serve with eggs and/or avocado on top!
Notes
*You can also use a mix of parsnips and carrots, or all parsnips. ** For the Penzey's, substitute ½ tsp onion powder, ½ tsp tarragon, a crushed bay leaf, and 1 tsp dried chives.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sunny-sweet-potato-hash/