Bacon Cups With Sweet Potato Hash
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Sweet Potato (small diced)4 stalks
Celery (diced)1 small
Yellow Onion (diced)2 cloves
Garlic (chopped)1 tsp
Paprika1 tsp
Red Pepper Flake1
SaltDirections:
1
Watch how to make this recipe
2
Special equipment: 2 (24-count) nonstick mini muffin tin For Bacon Cups: Preheat oven to 400 degrees F
3
Carefully place a slice of pancetta in one of the cups of the muffin tin making sure to gently press it into the cup like pie dough in a pie shell
4
Repeat with remaining slices of pancetta
5
Carefully place the second muffin tin on top of the first so that the pancetta is sandwiched in between the 2 tins
6
Flip the muffin tins upside down and place onto a sheet tray and bake in oven for 12 minutes
7
Remove from oven and carefully remove the top muffin tin
8
Let the cups cool slightly before removing to another baking sheet lined with paper towels
9
For Hash: In a large skillet over medium heat brown the bacon
10
Remove the bacon from the skillet and place on a plate lined with a paper towel
11
In the skillet with the bacon fat, add potatoes, celery, onion, garlic, red pepper flakes, paprika and season with salt and pepper
12
Saute over medium heat, stirring frequently, until potatoes are tender about 12 minutes
13
Crumble in cooked bacon and stir to combine
14
For Assembly: Fill each bacon cup with a tablespoon of the hash and garnish with a parsley leaf