Josh's Sweet Potato Hash Browns
My husband likes to cook just as much as I do. While I was at work one afternoon, he was home cooking up a storm! Now, unlike me, Josh enjoys making up his recipes from scratch using anything that he can find in the kitchen. I prefer to use recipes as a base and then deviate whichever way I see fit for my tastes. As it is beginning to get cooler outside and the fall vibes are starting to set in, sweet potatoes are going to become a staple in quite a few of our meals, so I took the opportunity to bring some sweet potatoes home from work. While Josh was cooking up a steak dinner, he decided to make a new recipe using the sweet potatoes on the counter and ended up with these sweet potato hash browns.
Ingredients:
2 Sweet Potatoes- diced
1/4 Onion- diced
Juice from whole lemon
Goya Sazonador Total
Apple Cider Vinegar
2 tbs butter
Method:
Heat about 2tbs olive oil in a large skillet over medium-high heat.
Add diced sweet potatoes and season with Goya Sazonador Total. (Use as much as you’d like. We added about 6 shakes of the bottle). Salt and pepper to taste.
When the sweet potatoes just begin to brown, add butter, juice from a whole lemon and a splash of apple cider vinegar. Turn the heat down to medium-low to prevent burning.
Continue to cook until the sweet potatoes have all browned and are soft.
Serve and enjoy!
While the ingredients are VERY unconventional for "hash browns," this rendition was so good that we asked him to make them 2 days in a row! This recipe goes really well with my recipe for Baked Brown Sugar Chicken Wings. Put the two recipes together for a great fall dinner!
