As I noted in a recent tweet/facebook post, I ordered a waffle iron. Was it something I needed? Nope. But I did happen to have a coupon for overstock.com that was going to expire and I was not going to let it go to waste! So, when my new toy arrived, I just HAD to break it out and give it a whirl. However, I was apparently not content to just make some waffles, douse them with syrup, and stuff my face. No, that just wasn’t enough. I had to make an entire meal that I had been craving ever since I read an article in Bon Appetit about Fried Chicken and Sweet Potato Waffles. Mind you, this was a few months ago and I still had it on the brain. While I was reading said article, The Boys were busy studying for their sommelier exams – but stopped long enough to give me a hard time because I was making “porn noises” at my food magazine. I probably turned beet red, had a good giggle, and returned to my noise-making. I guess there’s a reason why they call it “food porn”!
Anyway – back to the fact that I was not content just to make waffles. I had to make a whole meal to elevate my very first homemade waffles to awesome status (even if they didn’t turn out to be perfect). What can I say, sometimes I am a slacker, but SOMETIMES, I am definitely an overachiever. I also needed to make those giant beets that I’d snagged at the farmers’ market a few days earlier, so I figured I should just incorporate them into this meal as well. As I had never actually made beets before, I flipped through about 100 online recipes trying to figure out what I thought I would enjoy actually eating. Roasting, as always, seemed to be the preparation that I thought would be most delicious – and a recipe for beet hash just happened to really stick out. Plus, it went with the “breakfast for dinner” theme. Perfect.
So, here’s the first installment to my Chicken and Waffles two-part series. Maybe even three parts if I decide to give gravy a post all to itself. I love gravy so much that I might just do it. I guess you’ll have to stay tuned to see!
Potato and Beet Hash
1 dark red beet
1 medium sweet potato
2 medium Yukon gold potatoes
2 sprigs fresh thyme
¼ red onion, thinly sliced
½ white/sweet onion, thinly sliced
4-5 slices of bacon
Salt and pepper
Peel the beet, sweet potato, and Yukon golds, then cut them into a ½” to ¾” dice. Place in a bowl and toss with olive oil to coat. Note that the same color that makes the beets that gorgeous red color will also stain almost anything porous. Use a plastic cutting board and make sure to wash your hands and tools immediately after using. I had to give my hands a serious scrub and even then they were slightly pink.
Pour beet/potato mixture onto a baking sheet and spread them out. Season with salt and pepper, then strip the leaves off two sprigs of thyme and sprinkle on top. Roast in a 350 degree oven for 25-35 minutes until veggies are fork tender.
Meanwhile, get your bacon and onions ready. Cut the slices of bacon into ½” lardons, or small pieces. Add to a dry sauté pan and render on medium low heat until bacon is dark and crispy. Remove from pan with a slotted spoon, leaving renderings in the pan, and drain on paper towels. Pour off all but 1 tbsp bacon grease and reserve for another use (like any good Southern girl I keep a jar of bacon grease in my fridge!). Return to heat and add thinly sliced onions. You can use any ½ onion, but since I had both red and sweet on hand, I decided to use a mixture. Lightly season the onions with salt (the bacon grease is already salt) and then season with pepper. Sauté until softened and slightly caramelized, about 5 minutes. Remove from heat and reserve with bacon bits.
When the potatoes and beets are ready, toss them with the onions and bacon bits and serve.