Making skillet sweet potatoes is a nice twist on morning hash browns. I remember making them up in Vermont while visiting with friends. There weren’t any Long Island potatoes (I know, I was completely taken a-back myself!), so I decided to use the sweet potatoes that were on hand, and… nothing goes better with sweet potatoes than maple syrup and a dash of salt.
- 2 large sweet potatoes
- 3 rashers of bacon
- 1 small onion
- Splash of maple syrup, 3 tbsp or so
Start by dicing the bacon and toss it into a skillet on medium heat. Remember, I like to use the thick cut bacon from Western Beef but, if you can get your hands on it, the maple cured bacon from Harrington’s in Vermont is really quite a treat. Then toss in the onion, minced.
While this is browning in the skillet, grate the sweet potatoes and add them to the pan. While this is browning, add the maple syrup. Give the potatoes a flip… and get them to the plate. This goes well with some fresh scrambled eggs.