INGREDIENTS
2 to 3 tablespoons olive oil
1/2 cup onions, diced
1 garlic clove, minced
3 medium sweet potatoes, peeled and grated coarsely
Salt and freshly-ground black pepper, to taste
1. Heat the oil in a heavy-bottomed skillet and fry onions over medium high heat until beginning to soften, about 2 minutes. Add garlic and sweet potatoes, season to taste with salt and pepper, and cook 10 to 15 minutes, until potatoes are cooked through and crispy.
Note: Stirring the potatoes as they cook will keep them loose and separate OR brown on each side, allowing them to form a cake, and flip halfway through cooking to ensure even browning. (Both ways are good)
Serves 4.
Recipe shown along side Pound Cake French Toast with Sauteed Apples. You can also top the hashbrowns with an egg.