Monday, November 14, 2011

Sweet & Spicy Hash Browns

Yet another busy busy week for me it seems!  Last weekend we got out of town for my birthday.  We took a short trip up the interstate to Louisville, KY and stayed at the incredibly beautiful & historic Brown Hotel.  If you’ve ever heard of a “Kentucky Hot Brown”, this is where it began.  I had all intentions of eating one, until I realized it was $22.  Umm… Maybe another time!

We also dined out with friends at Garage Bar, a fantastic new restaurant with wood fired pizzas, and an oyster & country ham bar.  Nathan & I shared the Brussels Sprouts Pizza that was also topped with roasted garlic, cream, and smoked bacon.  HOLY YUM!

And one of the best parts of my birthday weekend?  Getting to tell our families there will soon be an addition to our family!  Nathan & I are excited to announce we’re having a baby!  Our little one is scheduled to arrive in late May.  If you follow me on Twitter/Instagram you already know this, but I felt I oughta share it on here too.

Ok, ok, onto the recipe.  This is the sweet potato hash I made the morning I made the Swiss Chard & Canadian Bacon Quiche.  I had a surplus of sweet potatoes due to my CSA and a friend’s garden.  I loved the mix of sweetness from the sweet potatoes & brown sugar, and the spiciness from the chile powder.  This was a great accompaniment to the quiche.

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Sweet & Spicy Hash Browns

Yield: 1 1/2 cups

Prep Time: 10 min

Cook Time: 20

Total Time: 30

Ingredients:

1 tablespoon butter
1 large sweet potato, scrubbed and shredded
1/4 onion, chopped
1/4 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
2 tablespoons brown sugar

Directions:

Melt butter in a nonstick skillet over medium-high heat. Place shredded sweet potatoes and onion in the pan; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.

Stir in the chipotle chile powder, garlic powder, and brown sugar. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Turn and allow the potatoes to brown on the other side.

PS. If you want to see a truly hilarious response to our announcement, check out how I announced it to my lifelong hometown friends.

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7 Responses to “Sweet & Spicy Hash Browns”

  1. 1
    Julie @ Table for Two — November 15, 2011 @ 6:41 am

    I’ve already said it, but I’ll say it again (because it’s so exciting!!) — congratulations Erin (and Nathan)!!

  2. 2
    themilkmanswife — November 15, 2011 @ 7:02 am

    Congratulations Erin!!! A happy and healthy 9 months to you! :)

  3. 3
    Kelly — November 15, 2011 @ 9:07 am

    Yay, congrats! I’m so excited for both of you. That’s going to be one good looking, well fed baby!

  4. 4
    natalie (the sweets life) — November 15, 2011 @ 10:56 am

    I saw your photo on instagram and am SO excited for you! What great news :)

  5. 5
    jane (gourmetgadgetgal) — November 15, 2011 @ 11:33 am

    Oh – I have a love/hate relationship with sweet potatoes but I like the idea of the spice/heat in your recipe. Too often they can be cloying with sweetness. Congrats on the baby. All too soon you’ll be spooning sweet potatoes into a happy little mouth :-)

  6. 6
    Macaroni and Cheesecake — November 15, 2011 @ 4:05 pm

    Congratulations!! I am so excited for you!!

  7. 7
    Jessica — November 16, 2011 @ 5:19 pm

    This sounds so delicious…..and CONGRATS again! I am ready for the start of baby bump pictures!! :-D

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