Sweet Potato Hash Browns with Green Onion Vinaigrette
- Level: Easy
- Yield: 9 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 271 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 7 milligrams
- Sodium
- 341 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Sugar
- 6 grams
- Total: 1 hr 10 min
- Active: 45 min
Ingredients
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
Kosher salt and freshly ground black pepper
6 large sweet potatoes, cut into 1-inch dice
1 tablespoon finely chopped fresh thyme leaves
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. 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.