Sweet Potato Hash Browns

By Kay ChunPublished: Dec 13, 2013

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Yields:

4

Total Time:

45 mins

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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.

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Ingredients

3 poblano chiles
2 Tbsp. extra-virgin olive oil
1 small red onion
2 Tbsp. unsalted butter
2 medium sweet potatoes
3 clove garlic
1 sprig rosemary
2 Tbsp. freshly squeezed lemon juice
kosher salt
Freshly ground pepper

Directions

1. Step 1Roast 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. Step 2In 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.
  
  Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.