Roasted Sweet Potato Hash Browns

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch dice
• 1 1/2 tablespoons olive oil
• 2 teaspoons dried rosemary
• kosher salt
• fresh coarse ground black pepper
• 5 thick slices bacon, cut in 1 1/2 inch pieces
• 2 cups thinly sliced red onions (1 large onion, halved lengthwise and sliced)
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh rosemary (plus a sprig or two for garnish)
• 2 tablespoons grated parmesan cheese

Recipe

• 1 position rack in center of oven; preheat to 400°.
• 2 line a large rimmed baking sheet with foil and set aside.
• 3 spread the sweet potatoes on the prepared baking sheet.
• 4 drizzle with the olive oil and sprinkle the dried rosemary over them.
• 5 season with salt and pepper, and then toss to coat evenly.
• 6 roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes.
• 7 remove from the oven when done.
• 8 while the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp.
• 9 drain on paper towels.
• 10 remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings.
• 11 place the frying pan on medium to med-high heat and add the onion.
• 12 cook, stirring often, until lightly browned, about 6 minutes.
• 13 add the garlic and cook just until fragrant, about 1 minute more.
• 14 remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan.
• 15 add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes.
• 16 return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more.
• 17 season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper.
• 18 for a slightly richer taste, toss the mixture with the parmesan.
• 19 serve warm, garnished with fresh rosemary sprigs.