Sweet Potato, Apple And Pancetta Hash

6 ounces pancetta, diced (or regular bacon)

1 small onion, finely chopped

1 large apple (or 2 small), cut into cubes that are no bigger than 1 inch

1 teaspoon cinnamon

2 tablespoons coconut oil, butter, ghee, or other solid cooking fat (if needed)

1 large sweet potato (or 2-3 small), peeled and cut into cubes that are no bigger than 1 inch

1 tablespoon fresh sage, minced (or 1 teaspoon dried)

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 pan.
Add onion, apples, and cinnamon. Cook until soft, about 7 minutes.
Remove from pan and add to reserved pancetta. Set aside.
If pan is dry add 1-2 tablespoons fat 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 more minutes, about 10 minutes total).
Add reserved pancetta, onion, and apples back to pan. Add sage and stir to combine and warm throughout.

Course🥞Breakfast

Diets🌾Gluten-free🥩Carnivore...

Category🥔Hash

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m