Ingredients:
2 teaspoons butter or 2 teaspoons margarine
3 tablespoons vegetable oil, divided
1 medium onions, diced
1 tablespoon brown sugar
1 medium baking potatoes, peeled and shredded
1 medium sweet potatoes, peeled and shredded
1 teaspoon salt
1/2 teaspoon pepper
4 slices bacon, cooked and crumbled
1/2 cup chopped pecans, toasted
Directions:
In a nonstick skillet, melt the butter and 1 tablespoon oil over medium heat.
Saute the diced onion for 15 minutes or until golden.
Add in the brown sugar; cook for 5 minutes, stirring frequently.
In a bowl, mix together the onion mixture, shredded potatoes, salt, and pepper.
Heat 1 tablespoon oil in the nonstick skillet over medium-high heat.
*Dothis in batches–drop the potato mixture into 3 1/2 inch rounds; cook 5 minutes on each side or until golden (add more oil as necessary).
Press down with a spatula to flatten.
Serve hot, topped with crumbled bacon and pecans.
Servings: 8
Time preparation: 25 min.
Time total: 55 min.