Radicchio is a very underrated vegetable and not commonly found in the local supermarket. I am able to find this at the Mazzaro’s Italian market and I am sure it comes from California.
I especially like the signature bitterness of this, although after shredding it becomes milder. This is the perfect vegetable to use in this easy and comforting dish.
Bacon, Radicchio and Sweet Potato Hash
- 1 potato Medium sweet potato grated
- 1 cup red cabbage grated
- 1 cup radicchio roughly chopped radicchio or handful
- 1/2 cup Handful of roughly chopped green onion or chives
- 1 t cayenne pepper
- 1 t smoked paprika
- 1 t turmeric powder
- 1 t Small sprig fresh thyme or dried
- 1 T olive oil
- 6 eggs Large organic free-range eggs
- 1 onion Small red onion grated
- 2 cloves Cloves organic garlic
- 2 cups sliced pork belly or 6 slices organic free-range bacon
- 1 T balsamic vinegar
- 1/2 cup Grated raw cheese or Pecorino Romano sheep's milk cheese optional
- 2 T ghee
- 1. Preheat oven to 350 degrees. Grate the potato using a Zoodlemaker and place into a greased baking pan. Coat with the olive oil and the spices. Place in oven to roast for about 20 minutes. Once cooked, remove from oven and let cool.
- 2. In a large frying pan on moderate-high heat, add ghee and pork belly or bacon.
- 3. Once meat is crispy, remove from the pan and add grated onion and cook until caramelized, then add crushed garlic and cook until garlic starts to crisp and brown.
- 4. Roughly chop the bacon into small bits. Add the bacon, green onion sweet potato, cabbage into the pan with onions and garlic and stir occasionally, letting the potato crisp a little on the edges. Turn off the heat and mix through the radicchio. Transfer the entire mixture back to the baking pan used to pre cook the sweet potato just before serving.
- 5. Fry a couple of eggs sunny side up. Once cooked, serve on top of the potato hash with some grated raw cheese and plenty of fresh ground black pepper.