Sweet Potato & Mushroom Hash with Bacon
By Chef Maggie Perkins
1 pkg bacon (Belle Vie Farm)
1 pint basket sweet potatoes, scrubbed and sliced thinly (Fruitful Hill Farm)
1 dry quart mixed mushrooms, sliced (Hi Fi Mycology)
3 baby purple bell peppers, trimmed and chopped (Bouldin Food Forest or Taylor Farm)
1 bunch scallions, sliced
Seasoning Salt of your choice
In a large skillet over medium heat, fry bacon until chewy crisp. Remove to drain and cool on paper toweling. (Roughly chop when cool enough to handle). Add sweet potatoes to pan and fry in bacon drippings, stirring frequently until just softened. Add mushrooms and bell peppers and cover. Stir frequently, keeping covered, until vegetables are tender. Stir in scallions. Season with preferred seasoning salt to taste. Toss well and remove hash with a slotted spoon, leaving any drippings left in pan. Serve warm.
Serving suggestion: top with fried or poached chicken or duck eggs.
photos by Maggie Perkins