Crispy Bacon and Sweet Potato Hash with Edamame and Kaniwa

I had a blast cooking at the Wichita Women's Fair last weekend.  So many pork fans came by the Kansas Pork booth to get recipes, coupons, stickers and a whiff of the bacon we were cooking for this beautiful dish on Friday and Saturday.

1/2 lb. sliced bacon, chopped

½ tsp. dried thyme

1 yellow onion, diced

1 red bell pepper, diced

2 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

1 cup cooked kaniwa (this grain is a cousin to quinoa!)

1/2 -2/3 cup vegetable or chicken broth

Kosher salt and freshly ground black pepper, to taste

     

In a large skillet over medium 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 6-8 minutes, or until sweet potatoes are fork-tender. Stir in garlic and cook an additional minute; add corn, edamame, kaniwa and chicken broth to pan. Cover pan and continue to cook, stirring often, 12-15 minutes or until sweet potatoes are fork-tender. Add reserved bacon; season with salt and pepper to taste and serve.

Now You're Cookin',
Chef Alli