Asian Pears And Sweet Potato Hash

Sweet and smoky, this dish will pair beautifully with your favorite egg dish for brunch, or you can serve it on the side with pork or poultry.

SERVES 6 TO 8

INGREDIENTS:

• 6 bacon strips, cut crosswise into pieces 1/2 inch wide (for garnish)
• 1 cup finely chopped red onion
• 1 teaspoon dried thyme
• Pinch of cayenne pepper
• 2 medium Asian pears, peeled, cored, and chopped into 1/2-inch pieces
• 4 medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 1/2 teaspoons salt, plus more if needed
• 1/2 cup apple cider

INSTRUCTIONS:

1. Cook the bacon in the pressure cooker over medium heat until it is crisp. Remove the cooked bacon from the pan and transfer it to paper towels to drain. Set aside. Remove all but 2 tablespoons of the bacon fat from the pan.
2. Add the chopped red onion, dried thyme, and cayenne pepper to the pan. Sauté for 2 minutes, or until the onion begins to soften. Add the chopped Asian pears, sweet potatoes, and salt to the pan, stirring to combine.
3. Remove the pan from the heat and add the apple cider. Lock the lid in place and cook at high pressure for 4 minutes.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid steam.
5. Stir the hash, taste for seasoning, and add more salt if needed. Using a slotted spoon, transfer the hash to a serving bowl.
6. Garnish the hash with the reserved bacon.
7. Serve the sweet potato and pear hash immediately.