Homemade Potato & Sweet Potato Hash-browns
This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.
Yield
2 servingsPrep
10 minCook
10 minReady
22 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 4 | ounce |
potatoes
peeled, cut into 1/2-inch cubes, 1 medium one |
|
| 4 | ounce |
sweet potatoes, or yams
peeled or scrubbed, cut into 1/2-inch cubes, 1 medium one |
|
| 2 | cloves |
garlic
finely chopped, optional |
|
| 1 | teaspoon |
paprika
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 115.6 | ml/g |
potatoes
peeled, cut into 1/2-inch cubes, 1 medium one |
|
| 115.6 | ml/g |
sweet potatoes, or yams
peeled or scrubbed, cut into 1/2-inch cubes, 1 medium one |
|
| 2 | cloves |
garlic
finely chopped, optional |
|
| 5 | ml |
paprika
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the olive oil a large (12-inch) nonstick skillet over medium high heat until hot.
Swirl the oil to coat the pan evenly.
Add the potato and sweet potato cubes into the hot pan, and arrange them into a single layer.
Cover and cook for about 5 minutes. You might need to reduce the heat to medium if it gets too hot.
Stir and continue to cook another 5 minutes or longer with the lid on until the potatoes are fork tender and nicely browned.
Remove the lid, and reduce the heat to medium low or low.
Add the garlic and paprika, stirring to coat evenly, and keep cooking for another 3 to 5 minutes until crispy.
Remove from the heat and season to taste with salt and black pepper.
Serve warm.
