Sweet Potato Hash Browns
As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.
- Servings: 4
Source: Martha Stewart Living, November 1997
- 2 large sweet potatoes, 2 pounds, cut into 3/4-inch dice
- 6 tablespoons olive oil
- 1 medium onion, peeled and cut into 1/3-inch dice
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.