Bacon, Radicchio and Sweet Potato Hash
Radicchio is a very underrated vegetable and not commonly found in the local supermarket. I am able to find this at the Mazzaro’s Italian market and I am sure it comes from California.
I especially like the signature bitterness of this, although after shredding it becomes milder. This is the perfect vegetable to use in this easy and comforting dish.
Print Recipe Bacon, Radicchio and Sweet Potato Hash
Bold, comforting flavors in this hearty dish. I adapted this from Holisticeye.com and made it my own. The radicchio adds a touch of bitterness that is balanced out by the sweet potato.
1. Preheat oven to 350 degrees. Grate the potato using a Zoodlemaker and place into a greased baking pan. Coat with the olive oil and the spices. Place in oven to roast for about 20 minutes. Once cooked, remove from oven and let cool.
2. In a large frying pan on moderate-high heat, add ghee and pork belly or bacon.
3. Once meat is crispy, remove from the pan and add grated onion and cook until caramelized, then add crushed garlic and cook until garlic starts to crisp and brown.
4. Roughly chop the bacon into small bits. Add the bacon, green onion sweet potato, cabbage into the pan with onions and garlic and stir occasionally, letting the potato crisp a little on the edges. Turn off the heat and mix through the radicchio. Transfer the entire mixture back to the baking pan used to pre cook the sweet potato just before serving.
5. Fry a couple of eggs sunny side up. Once cooked, serve on top of the potato hash with some grated raw cheese and plenty of fresh ground black pepper.
Be generous with sea salt and fresh ground black pepper to taste.
The radicchio, cabbage and sweet potato can be used interchangeably. Use one or all, they blend well together.
Since radicchio can be hard to find, just substitute the red cabbage or endive instead.
Here is a link to much more information and recipes on radicchio.
On the more nutritional side.