teppanyaki table for backyard | the sweet potato teabanaki hash

• 2 to 3 medium-sized "sweet" jeweled potatoes, peeled and diced
• 2 leeks, finely chopped, thoroughly washed and pat dry
• 1 medium onion, peeled and diced
• 1 red bell pepper, washed, pitted + diced
• 2 cloves of garlic, mashed and diced
• high temperature vegetable oil
• salt + pepper + aromatic olive oil | taste season
• 8 ounces baby Bella mushrooms, thinly sliced
• 1 bunch of scallions (scallions), washed and chopped -- set aside

Get all the ingredients ready. Preheat the teppanyaki cooktops tables on # 5, then set the teppenyaki table for sale temperature to # 8 -- 8.5.

When it gets hot, add oil and apply with spatula. Allocate a little space between the potatoes so they actually turn brown instead of steaming. Turn after a few minutes - do not attempt to move until released. Brown on the other side. Once cooked (with a bite), place the potatoes in the hot area of the teppanyaki table for backyard.

Now add the mushrooms and bake until most of the water has evaporated. Add a little oil (if necessary), then saute all vegetables (except scallions) and garlic/until tender, but still need a bit of bite. Put the potatoes back and toss. Close hibachi teppanyaki equipment.

Season with salt, pepper and a little olive oil. Sprinkle with spring Onions and toss with them.

Tip: do not use cooking oil. Chop pounds of bacon and fry until crisp. Remove to a tray lined with paper towels. You can use as much smoked bacon fat as you need to cook potatoes and vegetables.

Dry the excess with pliers and folded paper towels. Finally, sprinkle the bacon slices on the plate.

When using this as a side to go with meat, such as Frikadellen or steak, cook the meat first because it's easier to keep warm. If vegetables are put in while meat is cooking, they will become soggy.