Today with Chef Rocky – Sweet Potato Hash with Roasted Tomatillo

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Today_with_Chef_Rocky___Sweet_Potato_Has_0_20190530120048


SWEET POTATO HASH WITH ROASTED TOMATILLO

INGREDIENTS:
1 EA SWEET POTATO; LARGE
4-6 EA TOMATILLO; FRESH
1 EA RED ONION
2 EA GARLIC CLOVE; WHOLE/PEELED
3 TBSP OLIVE OIL
1 TSP SALT SMOKED SPANISH PAPRIKA
1/2 LB BACON
6 EA EGGS
1/4 CUP CILANTRO; LEAVES
1/4 CUP QUESO FRESCO
TT SALT HIMALAYAN PINK SALT/TELLICHERRY PEPPERCORN

PROCEDURE:

  1. PREHEAT OVEN TO 450F.
  2. DICE POTATO INTO SMALL DICE.
  3. PEEL TOMATILLOS, ONION, AND GARLIC CLOVES.
  4. TOSS POTATO IN OIL AND SEASONING. PLACE ON SHEET PAN.
  5. TOSS TOMATILLOS, ONION, AND GARLIC CLOVES IN OIL AND SEASONING. PLACE ON OTHER SIDE OF SHEET PAN.
  6. ROAST AT 450F FOR APPROX. 20 MIN. (OR UNTIL ROASTED; YOU WANT SOME CHARRING).
  1. WHILE ROASTING, RENDER BACON IN SAUTE PAN.
  2. REMOVE BACON TO PAPER-TOWEL LINED PLATE.
  3. ONCE ROASTED, TRANSFER POTATOES TO BACON FAT IN SAUTE PAN AND CONTINUE TO SAUTE.
  4. BLEND TOMATILLO, ONION, AND GARLIC IN BLENDER.
  5. ONCE SMOOTH, POUR BLENDER INTO FORK-TENDER POTATOES.
  6. BRING TO A SIMMER WHILE YOU FRY AN EGG OR TWO.
  7. PLATE.
  8. TOP WITH FRIED EGG AND BACON!

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