Sweet Potato Hash Browns with Bacon and Onions

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“These are good, hearty dinner hash browns, and go well with pork or fried chicken!”

Ingredients Nutrition


  1. In a large pot, place the peeled sweet potatoes and fill with water to cover.
  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. 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. 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.
  5. Add garlic and sauté for 3 minutes more, then remove mixture from pan and set aside.
  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. 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. 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.

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