Enter Sweet Potato Hash Browns. It was a really simplistic recipe but definitely something new to me because I have tried to make regular hash browns exactly once in my life and it was a pretty miserable experience. So learning the right way definitely sounded good to me.
My only complaint with this recipe is that it seemed like a lot of olive oil to me. For the onions, 1 1/2 Tablespoons is probably plenty and for the potatoes I wouldn't do more than 3. Now there's a chance I didn't have exactly 2 pounds of potatoes, but it still seemed oily. Also, I'm pretty sure the parsley is just for show cause I skipped that step and added a little dried parsley and I didn't taste it at all.
SWEET POTATO HASH BROWNS
Source: MarthaStewart.com
2 large sweet potatoes (2 lbs.), cut into 3/4-inch dice - 6 T. olive oil - 1 medium onion, peeled and cut into 1/3-inch dice, 2 T. roughly chopped fresh flat-leaf parsley - Coarse salt and freshly ground pepper
1. 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, 3-4 minutes. Drain and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl and set aside.
3. 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.
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