I decided to make sweet potato hash browns when I wanted a slightly heartier breakfast than just eggs. I don’t usually keep regular white potatoes on hand, but nearly always have sweet potatoes from my mom. (If I run out, I beg for more. ;)) They turned out well; I’m sure I’ll make them again.
Sweet Potato Hash Browns
Slightly adapted from this recipe
2 medium sweet potatoes, diced
4 tablespoons olive oil
1/4 cup chopped onion
1 teaspoon dried parsley
Salt and pepper, to taste
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 buy still offer some resistance (3-5 minutes, depending on size). Drain.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and sauté, stirring occasionally until onions are tender and golden brown. Transfer onions to a small bowl; set aside.
3. Pour remaining 3 tablespoons of olive oil into skillet, and place over medium-high heat. Add potatoes and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions and cook about 2 more minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.
We love the flavor of sweet potatoes. I served these hash browns with easy fried eggs, and my husband also had toast but I chose not to.