Sweet Potato Hash Browns

Using sweet potatoes in place of white potatoes makes these hash browns a little sweet; mixing them with poblanos and lemon juice makes the dish taste bright.

  • Total Time:
  • Servings: 4
KEY: American, Southwestern/Tex-Mex, Gluten-Free, Healthy, Vegetarian, Breakfast, Brunch

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Ingredients

  • 3 poblano chiles
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 medium sweet potatoes (1 1/2 pounds), peeled and cut into 1/4-inch dice
  • 3 garlic cloves, thinly sliced
  • 1 rosemary sprig
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, seed and stem the poblanos, then thinly slice them.
  2. In a large skillet, heat the olive oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the butter, sweet potatoes, garlic and rosemary and cook over moderate heat, stirring occasionally, until the potatoes are tender and lightly browned, about 10 minutes. Stir in the poblanos and lemon juice and season with salt and pepper. Discard the rosemary sprig and serve.

Serve With

Fried eggs.

Contributed By Photo © Chris Court Published December 2013

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Why Chef Magnus Nilsson Created The Nordic Cookbook




470770 recipes/sweet-potato-hash-browns 2013-12-06 Kay Chun american|southwestern-tex-mex|4|gluten-free|healthy|vegetarian|breakfast|brunch december-2013 recipes,sweet-potato-hash-browns 470770
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