Try our newly developed recipe - a delicious play of sweet and savory.

Try our newly developed recipe – a delicious play of sweet and savory.

It appears that almost all of our brunch recipes are sweet, and we can’t have that now, can we? Below you will find a country hash browns recipe that will impress even the most demanding gastronome on your guest list. You’ll be proud to feature these potatoes on your buffet table.

The onion, mushrooms, and kalamata olives add a wonderful blend of flavors to the sweet potatoes, but what truly makes it special is the flavorful vinaigrette that is used to dress the finished dish.

This recipe calls for the use of sweet potatoes, but you can certainly substitute new potatoes, fingerlings or Yukon Golds if you wish. Boil the potatoes whole until tender and leave the skin on when you dice them.


Amoretti Scallion and Dijon Vinaigrette

Pomegranate Balsamic Vinaigrette

It’s also mixed with extra virgin olive oil that has been infused with all of the natural flavor and aroma of ripe kalamata olives!

Ingredients:

Instructions:

In a glass or ceramic bowl, combine the scallion, vinaigrette, and mustard and whisk vigorously. Add the agave nectar and continue to whisk until blended. Taste the vinaigrette and add salt and pepper as desired. Cover the vinaigrette and set it aside to allow the various flavors to merge, mingle and mesh while you prepare the hash browns.


Country Sweet Potato Hash Browns

Ingredients:

    • 4 sweet potatoes, cut into ½-inch dice
    • Kosher salt
    • Freshly ground black pepper
    • 2 Tbs butter
    • ¼ cup light olive oil
Organic Blue Agave Nectar

Organic Blue Agave Nectar

  • 1 red onion, halved and thinly sliced
  • 2 oz cremini mushrooms
  • 2 oz button mushrooms
  • 2 oz shiitake mushrooms
  • 3 cloves garlic, minced
  • 6 oz jar pitted Kalamata olives, roughly chopped
  • 4 scallions, white part, thinly sliced
  • 2 Tbs chopped fresh parsley
  • 2 Tbs finely chopped fresh thyme

Instructions:

Put the sweet potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil, add 1 Tbs kosher salt, and cook until tender. Drain well and let sweet potatoes cool slightly while you prepare the onion and mushrooms.

Heat 1 Tbs butter and 2 Tbs light olive oil in a large cast-iron skillet over medium high until it begins to shimmer. Add the onion and mushrooms and sauté until the onion has softened and the mushrooms are golden brown. Add the garlic and sauté for another 30 to 45 seconds. Transfer to a bowl.

Heat the remaining 1 Tbs butter and 2 Tbs light olive oil in the same skillet over medium-high until it begins to shimmer. Add enough sweet potatoes to the skillet to form one layer, season with salt and pepper, stir in the onion and mushroom mixture and the kalamata olives, and allow them to cook, pressing with a spatula, until crisp and golden brown on the bottom, about 5 minutes. Adjust the salt and pepper to taste.
 
Place the sweet potato hash browns in a serving bowl, dress with the Amoretti Scallion and Dijon Vinaigrette, and garnish with sliced scallion, parsley and thyme.

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