This morning I decided to make a slightly healthier version of oven baked hash browns. I had a nice sized sweet potato and I thought I could sneak that in with the white potatoes and perhaps Craig wouldn’t notice. I wish I had taken a picture of his plate when he was finished with breakfast; there was a little mountain of sweet potatoes. I ate all of mine, Craig has never been a fan of sweet potatoes but to be honest, he did eat quite a few of them. I poached eggs when the hash was just about done and topped the potato mix with an egg or two. These potatoes would be nice with a grilled steak. I used 3 cloves of garlic and it was a bit too much garlic even for garlic lovers, so if you are not crazy for garlic, you may want to decrease the amount to one clove or omit it all together. The ½ teaspoon of red pepper flakes didn’t add much heat at all, so if you like heat, you’ll want more than a ½ teaspoon. I really like it when the potaotes just begin to brown but the onions and peppers are really brown and crispy.
Two Potato Hash
1 large sweet potato, peeled and diced, about 1 pound before peeling
3 to 4 medium russet potatoes, peeled and diced, about 2 pounds before peeling
½ bell pepper, diced
1 medium white onion, diced
2 cloves of garlic, minced
2 tablespoons olive oil
½ teaspoon red pepper flakes
1/2 teaspoon sea salt
Preheat oven to 400 degrees F.
Peel and dice potatoes; chop pepper, onion and garlic. In large mixing bowl toss vegetables with olive oil until evenly coated. Transfer vegetables to large greased baking sheet and sprinkle with red pepper flakes and salt. Roast mixture in oven, stirring mixture every 12 to 15 minutes for about 40 minutes, or until potatoes are soft.