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Sweet Potato Hash Browns

Yield Makes 8 servings
Try this fresh twist on traditional hash browns, which calls for one sweet potato and one baking potato.  Top with toasted pecans and crumbled bacon for a savory-sweet flavor combination. 


  • 2 teaspoons butter or margarine
  • 3 tablespoons vegetable oil, divided
  • 1 medium onion, diced
  • 1 tablespoon brown sugar
  • 1 medium baking potato, peeled and shredded
  • 1 medium-size sweet potato, peeled and shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bacon slices, cooked and crumbled
  • 1/2 cup chopped pecans, toasted

How to Make It

  1. Melt butter and 1 tablespoon oil in a nonstick skillet over medium heat. Add onion; saute 15 minutes or until golden. Add brown sugar, and cook 5 minutes, stirring often.

  2. Combine onion mixture, potatoes, salt, and pepper.

  3. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Drop potato mixture into 3 1/2-inch rounds; cook, in batches, 5 minutes on each side or until golden, adding remaining oil as necessary. Press down with a spatula to flatten; top with bacon and pecans.

  4. Cheesy Sweet Potato Hash Browns: Omit onion, brown sugar, bacon, and pecans. Top hash browns evenly with 4 ounces thinly sliced Jarlsberg or Monterey Jack cheese during the last 5 minutes.

  5. Rosemary-Garlic Hash Browns: Omit onion, brown sugar, bacon, and pecans. Add 1 tablespoon chopped fresh rosemary and 1 teaspoon chopped fresh garlic to potato mixture. Cook as directed.