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Sweet Potato and Fennel Hash

Sweet Potato and Fennel Hash

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littlewummer

A favorite breakfast hash in our home. It's sweet, savory, spicy, and fantastic with eggs!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
  2. Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
  3. Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.
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Reviews

gardengirl
3
1/19/2014

This was delicious! I substituted apple cider for the whiskey and it worked great. Will definitely be making again!

AlexandriaSD
2
6/22/2014

Soooo good! Used JD Tennessee Honey whiskey. Followed another reviewer's comment to mix whiskey & sugar before adding to vegetables. Had already cooked bacon so used olive oil and skipped Step 1. Probably will add the jalapeño at the end next time for more kick (added with fennel at beginning).

nancylfisher
2
11/26/2013

This was a pleasant surprise! I didn't have Jack Daniels nor a jalapeño pepper and used scotch whiskey instead. I don't think scotch was much different from using Jack but perhaps I will try it with Jack and a little jalapeño next time. I loved the fennel flavor with the sweet potato. It was a southern cooking twist to a couple of root veggies. The bacon, onion and fennel aromas were so nice when starting out. Advice: Don't let the potatoes get too soft and mix the brown sugar together with the whiskey before pouring it over the veggies. Wait for the sauce to Thicken a bit., If you like a little "kick", I am sure a bit of diced small jalapeño would have been a nice touch. I just wouldn't 'add too much so as not to overwhelm the taste of the fennel and sweet potatoes.