Cooking with Ryan: bacon cups and sweet potato hash
As for the hash, bacon played a huge role here as well. I first fried up a few strips of bacon, and cooked the hash, a simple blend of sweet potato, celery and onions, as well as a few bits of seasoning, like paprika, red pepper and garlic salt, in the bacon fat. It was so unhealthy, but so delicious. The most important thing I learned is how hard it is to cut through a sweet potato. That is some thick starch, brother. Also, it is nearly impossible to find pancetta. I ended up finding an Italian deli near my house and was mostly surprised that they have Italians in Minnesota. I thought Nick Punto was the last one, and now it was back to all Norwegians and Germans. Silly me.
Labels: Cooking with Ryan