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.
- 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.
- 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.