Crispy Bacon & Sweet Potato Hash with Kielbasa Sausage

Crispy Bacon & Sweet Potato Hash with Kielbasa Sausage

October 12, 2018 | Recipes

From the Land of Kansas debuted on KAKE TV this week with a fall recipe featuring one of the products available in the 2018 Holiday Gift Boxes, available for purchase at www.shop.fromthelandofkansas.com/holidaybox. These gift boxes can be shipped anywhere in the U.S., are full of Kansas goodies from local Kansas businesses, and are the perfect way to "Give the Gift of Kansas" this holiday season. Watch the segment at KAKE.

Crispy Bacon and Sweet Potato Hash with Kielbasa Sausage  

This is a beautiful and easy-to-create skillet meal that’s perfect for Fall and to celebrate October as National Pork Month. Feel free to add more of Granny’s Homemade Mustard if you’d enjoy a little more zip! 


 

1/2 lb. sliced bacon chopped

1 lb. kielbasa, sliced into 1/4” coins 

½ tsp. dried thyme

1-2 Tbs. Granny's Homemade Mustard use your favorite flavor

1 yellow onion, diced

1 red bell pepper seeds and membranes removed, diced

2 sweet potatoes peeled and diced into 1/4 inch cubes

2-3 cloves garlic, minced

12 oz. package frozen sweet corn,

thawed

12 oz. package frozen shelled edamame, thawed

1 cup  vegetable or chicken broth, used as needed throughout this recipe

Kosher salt and freshly ground black pepper, to taste 

 

In a large heavy-bottomed skillet over medium heat, cook bacon until browned and crispy, then remove to paper towels to drain; reserve.

Remove all but 1-2 Tbs. of bacon drippings from pan; add kielbasa coins browning them off on each side, then adding them to the reserved bacon.

Add thyme, Granny’s mustard, onion, bell pepper and sweet potatoes to the drippings in the skillet; sauté for a few minutes over medium high heat, stirring often, adding chicken broth to the skillet as needed to keep the ingredients moist and from sticking to the skillet bottom too much.

Stir in the garlic, corn and edamame; cover skillet and continue to cook, stirring often, 12-15 minutes or until sweet potatoes are fork-tender.

Stir in the reserved bacon and kielbasa; season hash to taste with salt and pepper. Serve at once.

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