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.
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 sugarDirections:
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.
from All Recipes
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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