Sweet Potato Hash Browns
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- Yield Serves 4
Ingredients
- 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
Directions
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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.
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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.
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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.
i made this for easter last year and have been asked to make it 10 more times since! It's light and fun and a unique twist on a regular potato hashbrown. I have been asked for the recipe over and over!