Sweet Potato, Bacon and Date Hash with Thyme

A delightful blend of sweet, savory, and aromatic flavors, this hash recipe is perfect for a fall breakfast or brunch. The natural sweetness of caramelized sweet potatoes pairs beautifully with smoky bacon and the sweet dates, while fresh thyme adds a fragrant, earthy note that ties it all together. Easy to make and full of comforting, warm flavors, it’s a versatile side dish or top with a fried egg for a hearty main dish.

2-3 slices thick-cut bacon, cut into 1-inch pieces

1/2 medium red onion, thinly sliced

3 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup chicken stock

1 cup baby greens, such as kale, mustard or chard, roughly chopped

1/2 cup dried dates, sliced

1/2 cup pecans, roughly chopped

1/4 cup fresh thyme leaves

Kosher salt

Freshly ground black pepper

Spread the bacon in a single layer in a shallow braiser or skillet and set pan over medium heat. Cook until the bacon is golden brown and crispy, stirring occasionally. Remove the bacon from the pan and set aside on a plate.

Add the red onion to the skillet and sauté until the onion starts to brown around the edges, about 3-5 minutes. Add the sweet potatoes and stir to combine with the onion. Cook until the sweet potatoes start to brown, about 5 minutes longer.

Add the chicken stock to the pan and stir again. Cover and braise until the sweet potatoes are cooked through (but still holding their shape) and the stock is slightly reduced, about 8-10 minutes.

Add the greens to the pan and stir until they start to wilt. Remove the skillet from the heat, and stir in the reserved bacon, dates, pecans and fresh thyme. Season to taste with salt and pepper.