Sweet Potato Hash with 48 Hour Slab Bacon & Eggs
In Denmark it’s called "biksemad”, In Sweden, pyttipanna, Tyrol in Austria, The Malaysians call it, "bergedil" and in Germany there is Labskaus. There are countless more versions around the world of what we like to call, hash and this diner breakfast staple is an American icon at the table.
Countless American variations exist and today I want to offer you mine. Using three different varieties of sweet potatoes (white, garnet and purple) cooked separately using the sous vide technique offer an intensity of flavor and color that can’t be matched in conventional cooking. To keep culinary continuity, I seasoned the sweet spuds with bacon fat, the reserved bacon fat from the 48-hour SV slab bacon from our friends over at cheshirepork. After two days in the SV1, the bacon was ridiculously tender and when browned offered a substantial amount of beautifully fragrant rendered fat perfect for all my needs in this dish.
The combination of the sweet potatoes bathed in bacon fat and the big fat chunks of unctuous bacon seasoned quite simply with fresh herbs, salt and pepper is satisfying and delicious but when you top this breakfast superstar with a sous vide poached egg and shower it all with freshly shaved Parmesan, well, life just doesn’t get any better!
Ingredients:
• 1 pound 48 Hour Bacon, cubed
For the hash:
• bacon fat, reserved from bacon cubes
• 3 pounds’ sweet potatoes, white, garnet & purple, one of each
• 2 pounds’ onions, sweet yellow, peeled and cut into cubes
• 6 large garlic cloves, cored, peeled and minced
• as needed to taste kosher salt
• as needed to taste Freshly ground black pepper
• 1 tablespoon rosemary, fresh, finely chopped
• 1 tablespoon sage leaves, fresh, finely chopped
For serving:
• as needed poached eggs sous vide
• Parmesan cheese, freshly grated, to serve
Directions:
1. Preheat the water bath of the VacMaster SV1 to 90°C/194°F
For the hash:
1. Place the cubed bacon in a large heavy bottomed skillet and brown over medium-high heat for about 10 minutes stirring from time to time, or until browned and crispy.
2. Remove the crisped bacon from the pan and strain away the excess bacon fat, reserve the cubed bacon and fat separately.
3. Peel and cube the sweet potatoes keeping the colors separate.
4. Using appropriate sized VacMaster vacuum bags, portion out the sweet potatoes by color, in separate bags.
5. Add a tablespoon or so of reserved bacon fat to each bag along with one bay leaf and pinch of salt and pepper.
6. Using a VacMaster chamber or suction machine, vacuum seal the potatoes.
7. Gently place the vacuum sealed potatoes in the water bath and cook for 60 minutes or so or until the potatoes are fully cooked, tender, but still holding their shape.
8. Remove from the water bath, carefully cut open the bags to release the steam and reserve.
9. Add a few tablespoons of the reserved bacon fat to the skillet over medium-high heat.
10. Add the onions and garlic, season lightly with the salt and pepper.
11. Lower the heat slightly and cook the onions for about 15 -20 minutes, stirring occasionally until they are tender and lightly browned
12. Add the sweet potatoes to the onions along with the bacon and herbs.
13. Continue to cook over medium high heat for 5-10 minutes or until the hash is thoroughly combined and the potatoes take a bit of color.
For serving:
1. Spoon the hot hash onto a large platter or individual bowls and top with sous vide poached eggs and fresh shavings of Parmesan, serve immediately.