Sweet Potato Hash Browns

Just whipped up a batch of these a few minutes ago. Why I never thought of exchanging sweet potatoes for baked...not really sure. The serving your staring at, was gobbled up with our greasy little fingers in a matter of seconds. The recipe comes from Frank Stitt, a popular chef in Birmingham Alabama. Chef Stitt serves these hash browns with strip steak, I had roasted chicken in mind.

• 4 sweet potatoes, peeled and cut into small cubes
• 6 ounces of thick bacon sliced into about 1/4 inch pieces
• 1 pound of diced sweet onions
• 2 Tb parsley
• 2 Tb diced chives
• 1 ts thyme
• Salt and pepper to taste

Place cubed potatoes in boiling water for about 4 minutes. Cook bacon in large pan till brown. Remove with slotted spoon and place on paper towels. At this point I removed about 1/2 of the bacon grease. Add diced onions, cooking for about 15 minutes till nicely browned. Once onions have browned add drained potatoes. Continue cooking till potatoes begin to brown. Add bacon, mixing well. As dish comes together sprinkle with parsley, chives and thyme, seasoning with salt and pepper. Will I ever look at hash browns the same way?