Thursday, February 24, 2011

Sweet Potato, Bacon & Apple Hash with Smoked Gouda Cheese Grits

Sunday night is always a good time to serve breakfast for dinner. For the second meal featuring my Charcutepalooza home-made bacon, I found this recipe by Anne Burrell on foodnetwork and paired it with my Smoked Gouda Cheese Grits for a dinner that made every member of my family very happy.

Sweet Potato, Bacon  and Apple Hash with Smoked Gouda Cheese Grits


For the Smoked Gouda Cheese Grits:
  • 2 cups chicken broth (see note in directions regarding grits to liquids ratio)
  •  2 cups water
  • 2 cups stone-ground grits
  • 2 tablespoons butter
  • 1 1/2 cups good-quality smoked Gouda cheese, grated (lightly packed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • dash of Cholula hot sauce
For the Sweet Potato, Bacon and Apple Hash:
  • 2 large sweet potatoes, peeled and cut into 1/2-inch dice
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • 6 slices thick cut bacon, cut into lardons (we used the sweet version)
  • 1 large onion, cut in 1/2-inch dice
  • 2 Granny Smith apples, cut into 1/2-inch dice
  • 4 scallions, white and green parts separated and thinly sliced
  • 1/2 cup green pumpkin seeds, toasted

  1. Bring the chicken broth, water and grits to a boil in a medium sauce pan over medium high heat.  Note: grits to liquid ratios and cooking times can vary considerably between brands.  Check your grit's packaging for instructions for grits to liquid ratio and cooking times.  Use half water and half chicken broth.  Adjust cooking time accordingly.
  2. Turn the heat down to low and simmer, stirring frequently, about 30-40 minutes until the grits are the desired consistency.
  3. Preheat the oven to 400 degrees.
  4. In a large bowl, add the sweet potatoes, olive oil and salt, to taste.
  5. Toss the sweet potatoes to coat and arrange them in a single layer on a baking sheet.
  6. Roast the sweet potatoes until they are soft but not mushy and beginning to brown, about 15 minutes. Remove from the oven and set aside.
  7. Heat a large non-stick skillet with the olive oil over medium heat. Add the bacon in a single layer. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and beginning to brown.
  8. Add the apples and the scallion whites. Cook for 3 - 4 minutes. Stir in the sweet potatoes, and cook until the sweet potatoes are cooked through and starting to become crispy, about 10 minutes.
  9. Finish the grits by adding the butter, cheese, salt, pepper and Cholula, stirring to combine. You may need to add an additional 1/4 cup of liquid (either water or chicken broth) to thin the grits to the desired consistency. Add salt and pepper to taste.
  10. Serve the hash with the grits and garnish with the scallion greens and pumpkin seeds.
Yield: 4-6 servings
Prep time: 40 minutes

More comfort food at its finest! The flavor of the bacon was amazing. Of course, I used my fancy Charleston stone-ground white grits. Use the best grits you can find and adjust the grits to liquid ratio and cooking time accordingly. The grits were a delicious backdrop for the hash's perfect balance of sweet and savory.
After dinner, B and I hung out on the couch and watched the season finale of The Worst Cooks in America. The dish that Anne Burrell's cook Joshie made for his girlfriend looked kind of familiar -- Maple and Cayenne Chicken with Sweet Potato Hash. Too bad he didn't have any of my bacon!

1 comment:

Patti said...

Lynn, that sounds soooo scrumptious!! ...if there is such a word! Will definitely do this when we return to the States and can acquire all the necessary ingredients!!