Root Vegetable and Potato Hash Browns

This dish riffs on a classic of the American breakfast repertoire:  hash browns (AKA home fries).  We’ve thrown in cubed rutabaga, but sweet potato or turnip would be great too.  Or nothing but potato, if you prefer. Serve with an omelet or frittata for a soul-soothing start to the day (or ending)

(Serves 5)

Ingredients:

  • One pound Yukon gold (or similar) potato, cut into ½ inch cubes
  • 8 ounces rutabaga (or turnip or sweet potato), peeled and cut into ½ inch cubes
  • Extra virgin olive oil
  • 2 cups onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons butter
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley

Method:

  1. Place potatoes and rutabaga in a microwave-safe dish and cover with plastic wrap or a microwave-safe cover.  Microwave on high for 5 minutes.  Cool slightly.

  2. Heat a large skillet over medium heat.  Add enough olive oil to coat the pan.  Add onion and sauté until soft and light golden-brown, about 15 minutes.  Stir occasionally. Add garlic and cook for 2 more minutes. Remove onion mixture from the pan.

  3. Place pan back on the heat and lightly coat the bottom with more oil.   Add butter and heat completely.  Add potato and rutabaga.  Cook for 5 minutes then gently turn when underside has browned.  Cook for 4 more minutes; turn again. Reduce heat, cover and cook until tender and golden brown (about 10 more minutes). Stir in onions and season with salt and pepper to taste.  Sprinkle with herbs.

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