One year around the holidays, I helped out a country club chef. It was the beginning of the season here in South Florida and her sous chef quit on her. She had me make SWEET POTATO HASH BROWNS for brunch. I never used Sweet Potatoes in this way. They are a wonderful source of vitamins and minerals, high in fiber and antioxidants. I assumed at that time that you can even substitute Butternut Squash for Sweet Potatoes. This country club restaurant was rated one of the best in town and catered to a very discerning clientele and they loved this dish. I make it now for a side dish at dinner or for breakfast. Using fresh Thyme to flavor the savory potatoes is the trick along with Salt and Pepper. It is a perfect compliment to any table. For a smokey flavor that many of us like, sprinkle some Smoked Paprika on top before baking. Try it for lunch by adding it to a wonderful green salad. Ya gotta love something different!!
SWEET POTATO HASH BROWNS
2 medium sized Sweet Potatoes, peeled and diced 1 medium Sweet Onion, diced 1 Green Bell Pepper, diced 1 minced Jalapeno Pepper (optional) 2 Portabello Mushrooms, diced 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 teaspoon dried Thyme 3 Tablespoons Coconut or Extra Virgin Olive Oil Olive or Coconut Spray
1) Heat the oven to 450 degrees. Line a sheet pan with parchment paper by spraying the pan itself, then placing the paper on top and finally spraying lightly the paper. This is necessary to avoid any of the ingredients from sticking to the surface. 2) In a large bowl, add the diced Sweet Potato, Sweet Onion, Mushrooms, Jalapeno Pepper (optional), dried Thyme and Green Bell Pepper. Pour in the oil and mix thoroughly. Add the Salt and Pepper. 3) Spread out the contents of the bowl in a single layer on the parchment paper and bake for about 20 minutes. At the halfway mark, turn the Hash Browns over with a spatula and continue baking until the Sweet Potatoes start to turn brown. Don't overcook. Sweet Potatoes have a tendency to cook quickly once they are soft. Serve at breakfast, brunch or any time. The kids will love it too.
NOTE: Try using Butternut Squash instead of Sweet Potatoes. It's incredible!!!