In a large skillet, render the bacon until crispy, about 8 minutes.
Add the onions and saute until soft, seasoning with salt and pepper.
Add the sweet potatoes, seasoning with salt and pepper as well.
Saute the potatoes for 10 minutes, mixing and cooking thoroughly. Then, arrange in a thin layer,
Without mixing, cook for 2 1/2 minutes, or until bottom is browned, then flip the hashbrowns to brown the other side, another 2 1/2 mins. This will give them a nice crispy texture.
Serve with the Crab Eggs Benedict, or enjoy alone with a glass of Bogle Pinot Noir.
Recipe Notes
Who says you can’t enjoy a little Bogle wine in the morning time? Brunch and Bogle are good friends, especially with these three great recipes. Settle in on a Sunday and enjoy…
