Sweet Potato Hash Browns
When Max was home last summer, he made these incredibly delicious Sweet Potato Hash Browns a number of times. He just sort of whipped them up without a recipe. While I grew up making traditional potato hash browns (i.e., with russet potatoes, which were my father's favorite accompaniment to sunny-side up eggs), it never occurred to me to make them with sweet potatoes. Until I tasted Max's, and I've not made the traditional type since. My absolute most favorite way to eat them is with poached eggs, as shown above.
Serves 4
Ingredients
2 large unpeeled sweet potatoes, cubed
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1 large garlic clove, finely chopped
1/4 teaspoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon chopped fresh rosemary
Salt and freshly ground pepper to taste
Note: For extra spiciness, add half a finely chopped jalapeño to the pan with the garlic and onion.
Preparation
Wash, dry and cube sweet potatoes. (Max made it very clear that I should not peel them.)
Heat olive oil in pan. Add sweet potatoes, place lid on pan and cook over moderate heat for about 10 minutes.
Add onion, garlic, spices, and rosemary to the pan and cook uncovered for about 10 more minutes, until everything begins to brown nicely.
If potatoes are still firm, add a little bit of water to the bottom of the pan and cook until water evaporates. Potatoes should be nicely browned on the outside and tender on the inside.
Add salt and pepper to taste and serve with your favorite eggs.
