This is actually my favorite HASH recipe and it’s one of the most beautiful, tasty dishes you’ll ever experience. It’s especially good to create this dish in a large cast iron skillet (12 inch works great) so that you can go directly from stove top to oven.
3-6 slices bacon, chopped (use as much as you’d like….)
½ tsp. dried thyme
1 yellow onion, diced
1-2 sweet red bell peppers, diced
2 large sweet potatoes, peeled and diced into 1/4 inch cubes
2 cloves garlic, minced
12 oz. package frozen sweet corn, thawed
12 oz. package frozen shelled edamame, thawed
¼ – ½ cup chicken broth
kosher salt and freshly ground black pepper, to taste
1 Rabbit Creek Products Veggie Topping Mix, prepared according to package directions (the only ingredient needed is water)
In a large cast iron skillet over medium high heat, cook bacon until browned and crispy, then remove to paper towels to drain; reserve. Remove all but 1 Tbs. of bacon drippings from pan; add thyme, onion, bell pepper and sweet potatoes and sauté 5-6 minutes. Stir in garlic and cook an additional minute; add corn, edamame and chicken broth to pan; reduce heat to medium and cover pan. Continue to cook, stirring often, about 10 minutes, just until sweet potatoes begin to become a little fork-tender. Add reserved bacon; season with salt and pepper to taste.
Meanwhile, create topping mix as directed on package. Pour topping batter over vegetables in skillet and place skillet into a preheated 325 degree oven and bake for 45-50 minutes or until knife inserted into topping comes out clean and top is golden brown. Let set 10 minutes, then carefully invert warm cobbler onto a serving platter, if desired. Serve cobbler is yummy served topped with a dollop of sour cream.
Now You’re Cookin’,
Recipe created for From the Land of Kansas, as seen on WIBW 13 News This Morning, August 2014