Love love love sweet and spicy, sweet and salty, whatever. Contrasting flavors are a huge weakness of mine. This recipe is also quite versatile and easy to change it up depending on your personal taste preferences.
Sweet and Spicy Hash
4 sweet potatoes, peeled and grated
1 lb canadian bacon, diced
2 spicy red chiles, seeded and minced (I suggest wearing gloves while handling!)
1 green pepper, diced
1 red pepper, diced
1 small yellow onion, diced
1 tsp chili powder
1/2 tsp cinnamon
salt and pepper to taste
cooking fat (we used roughly 1/4 c bacon grease)
Heat the cooking fat in a cast iron skillet. Saute the onions until transluscent then add the canadian bacon. Brown the canadian bacon until desired doneness (we like ours a bit crispy) then toss in red chiles. Add sweet potatoes and cook, stirring occasionally, until softened. About 5 -10 minutes. Sprinkle the spices on top and stir in gently. I like my hashbrowns crispy so I let it sit for a couple minutes then flip, turning off the stove (cast iron holds heat extremely well).
Filling by itself but getting topped with a couple fried eggs would up the protein.
