Prep 20 mins
Cook 15 mins
These are good, hearty dinner hash browns, and go well with pork or fried chicken!
- 4 medium sweet potatoes, peeled (about 2 lbs)
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1⁄2 cup peanut oil
- salt and black pepper
- 4 tablespoons chopped basil
- 1 tablespoon grated parmesan cheese
- In a large pot, place the peeled sweet potatoes and fill with water to cover.
- Bring to a boil and cook until easily pierced though with a skewer, about 15-20 minutes (it is better to undercook them some rather than overcooking, in this case).
- Remove from the heat, drain, and re-cover with cold water; allow to cool to room temperature, then cut into 1/2-inch chunks.
- In a large pan over medium heat, sauté the bacon pieces until they begin to crisp, then add the onion and cook together until the onion is golden, about 7 minutes.
- Add garlic and sauté for 3 minutes more, then remove mixture from pan and set aside.
- Remove most of the bacon drippings from the pan, but do not wipe it out; return pan to the burner over medium-high heat and add the peanut oil, heating until it is very hot but not smoking (test it with a chunk of sweet potato, if it's ready, it'll sizzle).
- Add the sweet potato to the oil and fry until golden brown, about 7 to 8 minutes, turning occasionally (not too often or chunks will get squishy) to brown all the sides.
- Remove pan from the heat, add the bacon/onion mixture, season with salt and pepper to taste, and sprinkle the basil and Parmesan on top.
I wanted to make something other than the mashed or baked sweet potatos I always do. This recipe was perfect! It did take some time to prepare but was worth it. The bacon flavor makes it! It went great with our grilled chicken. Thanks!