Rating: 3.36 stars
84 Ratings
  • 5 star values: 15
  • 4 star values: 23
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 5

As with regular potatoes, these hash browns can be served for breakfast with fried or scrambled eggs and toast.

Martha Stewart Living, November 1997

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Cook's Notes

Chilling the potatoes in the refrigerator prevents them from falling apart when they are sauteed.

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Reviews (1)

84 Ratings
  • 5 star values: 15
  • 4 star values: 23
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 5
Rating: Unrated
11/21/2011
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!