Sweet Potato Hash Browns with Green Onion Vinaigrette

Total Time:
1 hr 20 min
45 min
35 min

9 servings

  • Green Onion Vinaigrette:
  • 1 cup sliced green onions, green part only
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 2 teaspoons honey
  • Salt and freshly ground black pepper
  • Hash browns:
  • 1/4 cup canola oil
  • 2 tablespoons unsalted butter
  • 1 medium Spanish onion, halved and thinly sliced
  • Pinch sugar
  • 1 tablespoon finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 6 large sweet potatoes, cut into 1-inch dice
  • 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.

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    Recipe courtesy of Robin Miller