So that was a thing, my missing Thursday for posting. I’m sorry y’all, there wasn’t any emergency or thing that made me miss, I just ran out of time and brain-space. And didn’t post that to the front page like I should have. Mea culpa.
After that un-planned break, I think I should be getting back to some basics around here and concentrate on posting some new-to-me recipes, trying them out for you. Let’s get started with Sweet Potato Leek Hashbrowns.
Unfortunately, this one wasn’t too interesting. Now, maybe I needed a blacktop or to have squeezed out more water from the russet potato or browned it more in the pan (although I think longer and it would have started burning rather than crisping like I wanted). But whatever it was, this one didn’t really turn into anything. Just kinda warmed separate ingredients – flavor blending – and it’s not like a russet potato and a sweet potato are that different from each other that the contrast is all kinds of interesting. Also, texture – I would have liked there to be some texture contrasts please. On the other hand, it was a pretty fast recipe. And surprisingly, easily substituted for rice to accompany a stir-fry recipe. What can I say, I decided I needed to make a new recipe, picked this one, decided I needed something fast and in my cooking comfort zone so I wasn’t going crazy coordinating multiple recipes on a week-night, picked a stir-fry, looked at my proposed menu and then shrugged in a ‘whatever’ and continued onwards. ::shrugs:: Potatoes, rice, they’re both starches. It worked out okay. For a random week-night dinner – no worries, I wouldn’t serve a menu like that to anyone other than the very tolerant cook around here.
In conclusion – unless you really like hashbrowns and think you can make this work, don’t bother. Too much work grating potatoes for the end result.
To make up for the sadness of an unhappy recipe, there will be French Bread afterwards.
Sweet Potato Leek Hashbrowns
Recipe Count – 33 left
Section Count – Side dishes: 1 more left
Original from Tara’s Multicultural Table
- 1 large russet potato
- 1 large sweet potato
- 3 tbsp olive oil
- 1/2 a leek
- 2 cloves garlic, thinly sliced
- salt, pepper to taste
- Peel both potatoes. Grate the russet potato; place the pieces on a dry kitchen towel and roll it up tightly. Grate the sweet potato. Slice the leek in half and clean between the layers. Thinly slice the white part.
- In a large pan over medium-high heat, drizzle the oil. Add the leeks to the heated pan. Cook until beginning to turn golden. Squeeze out any excess water from the russet potato filled towel. Unwrap and add to the leeks, along with the sweet potato and garlic.
- Reduce heat to medium. Cook, stirring about every 2 minutes, until potatoes are tender, 9-10 minutes. Season to taste and serve immediately.
And now, as promised, French Bread
and before you ask how I got that the shape… I own a french loaf pan. This is what happens when you let me loose in Williams-Sonoma with a gift card and a stocked kitchen at home. I buy weird single use tools for bread.