Sunday, May 10, 2009

Hash Reds (not Hash Browns)

I decided I wanted hash browns with my breakfast this morning and so when I went to the store to pick up some required ingredients I decided to mix it up a little. The secret... is sweet potatoes, but not completely sweet potatoes. It's a little combination of both. Anyways without further ado I present... the recipe:

1 sweet potato
2 russet potatoes
1/4 onion
1/2 green pepper
1 clove garlic minced

The key is having a 2:1 ratio potato to sweet potato. Anyways just like hash browns, you need to shred the potatoes. I highly suggest a food processor for the prep, it really cuts the time down. Anyway, shred the potatoes and dice the onion and pepper. Mix it all together in a bowl. Add the salt, pepper, paprika, and oregano. I leave the amounts up to you depending on how you like it.

Heat a large pan on medium high heat. Put in enough oil to coat the bottom of the pan and allow the oil to get to temperature. Add the hash red concoction. Normally you let hash browns sit until one side is brown then flip and cook to finish, but because of the sweet potatoes there is a slightly different technique. I suggest cooking for a couple minutes, flipping, then cooking for a couple more. Flip it again and not let the hash reds cook to brown on one side. It's a little tougher to tell when it is browned because the paprika colors everything red, but just try and give it like 5 minutes. Then flip it one more time and cook for an additional couple minutes. Of course the cooking times may vary but you want to cook everything through and brown one side of the hashes. Enjoy!

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