Sweet Potato Leek Hash Browns
In college, I always had bad outcomes when cooking hash browns. They would either turn into mush or the outside would crisp while the inside was still raw. It took me a few tries to figure out the issue- too much water. I would grate the potatoes, but never drain the moisture out. After that learning experience, hash browns became one of my favorite breakfast items to make. They are quick and you can even freeze grated potatoes ahead of time to cut back on steps in the morning.
I really love this hash brown variation. The addition of sweet potato and leek give it a unique twist. Evan enjoyed it too. Chad said it was really good, but would be even better with cheese (his answer to most dishes). I tried leek for the first time a couple of years ago and it quickly became one of my favorite types of onion. To me, they taste similar to green onions, with a bit of extra flavor. I especially enjoy them in fried rice.
Sweet Potato Leek Hashbrowns
1 large russet potato
1 large sweet potato
3 tablespoons olive oil
2 cloves garlic, thinly sliced
salt and pepper to taste
Peel both potatoes. In a large pan, drizzle oil over medium high heat.
Grate the russet potato. Place the pieces in a dry kitchen towel and roll up tightly.
Grate the sweet potato. Slice the leek in half and clean between the layers. Thinly slice the white part. Add leeks to the heated pan. Cook until beginning to turn golden.
Squeeze any excess water from the russet potato filled towel. Unwrap and add to the leeks. Stir in the grated sweet potato and garlic. Reduce heat to medium. Cook, stirring about every 2 minutes, until the potatoes are tender, 9-10 minutes. Season with salt and pepper. Serve immediately.
Adapted from Savoring the Thyme
Tara\\\\\\\\\\\\\\\'s Multicultural Table
Tagged: breakfast, leek, potato, Sweet Potato, vegetable