I recently took a trip to Charleston, South Carolina, and found that the main activity there is eating. Which is perfectly fine with me. Although Florida is in the south, I don’t really think it is part of THE South. So it was fun to walk around Charleston and try traditional southern cooking, along with some twists.
One thing I noticed was that a lot, and I mean a lot, of things were made with bacon. I had a yeast doughnut with maple glaze and bacon at Glazed, and it was one of the best things I ate. Although I can’t recreate that (…or can I…) I can recreate another recipe that uses bacon. I went on Charleston Culinary Tours and through their farmer’s market tour, had some amazing dishes. But one small component really stands out for me, and that was a small sweet potato and bacon hash side. Below is me and my mother’s reproduction.
Sweet Potato and Bacon Hash
Total Time: 45 minutes
- 2 large sweet potatoes
- 1/3 pound raw (uncooked) bacon
- pinch of salt
- Peel sweet potatoes. Cut into 1/4 inch cubes. Use a sharp knife and a bit of pressure to cut through the sweet potatoes. I did it buy cutting one side of the potato and placing that flat side down to use as a stable base, then continued cutting slices of the sweet potato. From there, cut each slice into strips, and each strip into cubes.
- Chop up bacon to pieces roughly the same size as the sweet potato pieces.
- Heat a skillet over high heat. Add the bacon and cook until bacon is crisp and fat is rendered. With a slotted spoon, scoop bacon out of the skillet and drain on some paper towels.
- Add sweet potato to the remaining bacon fat in skillet. Stir so sweet potato is evenly coated and add a pinch of salt. Cover pan and turn heat down to medium. Allow to cook for 7 minutes (less time for smaller dice, more time for larger dice) and test for doneness. Remove cover, add bacon, stir to combine, and cook for 2 more minutes to allow flavors to blend.