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Sweet Potato Hash Browns

Sweet Potato Hash Browns

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. 

Southern Living NOVEMBER 2002

  • Yield: Makes 8 servings

Ingredients

  • 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

Preparation

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.

Combine onion mixture, potatoes, salt, and pepper.

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.

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.

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.

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