I don’t want to sound like I’m jumping on any kind of bandwagon, but I LOVE Fall foods. I’ve been finding a way to incorporate pumpkin pureé into as many meals as possible for the last month and any former roommate of mine could easily testify that I have an unhealthy obsession with almost every kind of squash. And even though this is clearly an ingredient fit for any season, for some reason whenever Fall rolls around I try and sauté as many things in white wine as possible. I am by no means a wino (well…), but when something helps expedite the cooking process via a nice quick steam while also imparting flavor unlike water, why would you turn it away? Long story short, this recipe is SO Fall and involves white wine, so make it now but don’t forget to add a nice fried egg on top.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
3 slices bacon, diced
1 large or two small leeks, chopped and washed
1-2 tablespoons olive or coconut oil
1 large sweet potato, small dice
1/2 cup white wine
1 tablespoon dried rosemary
salt and pepper, to taste
1. In a large frying pan over medium-low heat, add diced bacon and sauté for about 2 minutes or until you render some of that glorious bacon fat.
2. Turn heat up to medium-high and add chopped leeks.
3. Sauté for another 2-3 minutes or so, or until the leeks start becoming a bit translucent.
4. Add diced sweet potato. When dicing this, try for uniform small pieces. Sweet potato can oftentimes take forever to cook if the pieces aren’t small enough!
5. Sauté everything for about 5 minutes.
6. Now for the fun part. Add 1/2 cup wine and cover pot. This will help everything cook faster but also impart a slight hint of white wine which is never a bad thing.
7. Once all white wine has been cooked off, test to see if sweet potatoes are done. If you can stab them easily with a fork, you’re good to go.
8. Add a fried egg on top because what is hash/anything without a fried egg?