Sweet Potato Hash Browns with Bacon and Onions

1. 1

   In a large pot, place the peeled sweet potatoes and fill with water to cover.

2. 2

   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).

3. 3

   Remove from the heat, drain, and re-cover with cold water; allow to cool to room temperature, then cut into 1/2-inch chunks.

4. 4

   In a large pan over medium heat, saute the bacon pieces until they begin to crisp, then add the onion and cook together until the onion is golden, about 7 minutes.

5. 5

   Add garlic and saute for 3 minutes more, then remove mixture from pan and set aside.

6. 6

   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).

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

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