Taste of Tuesday

Last night I made some delicious sweet potato hash browns.  I prepared in advance to make them by dicing, blanching and freezing sweet potatoes from this year's harvest, so the recipe was quick and easy. Thanks to EcoGrrl for turning me on to them.  Below is a condensed version.  You can find detailed steps and hints at the original source, the blog Head in the Forest.  

Sweet Potato Hash Browns 

(using frozen sweet potatoes)

First, blanch diced sweet potatoes for 5 minutes in water that has lemon juice added to it, then plunge into an ice bath.  Thoroughly dry the sweet potatoes and spread on a cookie sheet lined with parchment paper.  Freeze, then transfer to a ziplock bag to keep until ready to cook.

2 cups of diced, blanched sweet potatoes

1 tbsp. olive oil

2 tbsp. of chopped green onions

1/2 tsp. of Cajun seasoning

dash of sea salt and pepper (to taste)

To prepare your hash browns, heat the oil in a pan on medium-high heat.  Add 2 cups diced, blanched sweet potatoes.  Sauté for 5 minutes.  Add the green onions, Cajun seasoning, sea salt, and pepper. Sauté for another 10 minutes, until hash browns are browned and heated through.

Bon appetit!