Sweet Potato Hash Browns with Green Onion Vinaigrette

TOTAL TIME: 1 hr 20 min
Prep: 45 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 9 servings
LEVEL: Easy

ingredients

GREEN ONION VINAIGRETTE:
  • 1/2 cup olive oil
  • 2 teaspoons honey
  • Salt and freshly ground black pepper
HASH BROWNS:
  • 1 tablespoon finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 6 large sweet potatoes, cut into 1-inch dice
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine.

For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Add the thyme and season with salt and pepper.

While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels.

Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on May 11, 2014

    Flag

    Wow! This was not your run of the mill hash browns that is for sure! This dish was a perfect example of synergy of the ingredients resulting in the flavor of the finished dish being much greater than the sum of each ingredient. In fact, usually when I use Thyme it really stands out(which isn't bad as I love it). Somehow with this dish, everything melded together into incredible scrumptiousness... and I'm not even a big sweet potato fan. I used Japanese sweet potatoes and the green onions and Thyme came from the garden. Thank-you Bobby!! As most people under 35 would say, it was "Awesome" or " Ridiculous".

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.