Hash browns with yams make a sweet break away from the ordinary for breakfast or brunch. Pre-cooking the potatoes means they don’t end up half burnt and half uncooked. Lovely crispy edges come from cooking in oil. This recipe can easily be multiplied.
Peeling the potatoes brings the focus to the flavor rather than texture. I love it with Russet potatoes but a smooth buttery Yukon Gold would be great too. This dish especially lends itself to a partnership with an egg. I love them poached or over-easy and dropped on top just before serving.
I haven’t had good luck with the potatoes keeping their flavor and texture after being in the freezer, so I don’t suggest doing that.
- 3-4 medium-sized potatoes
- 1 yam
- 1 onion, diced
- 1-2 Tbsp oil (olive or avocado)
- Salt and pepper, to taste
- A sprinkle of fresh or dried thyme
- Peel and dice potatoes and yam, about 1/4 of bite-size.
- Boil potatoes and yam until they are almost cooked. Immediately remove from heat and drain water so they don't cook completely. Mix in spices, if desired.
- In a large frying pan, heat up the oil and cook the diced onion until softened. Add potato mixture and cover. Stir or flip over occasionally during cooking but mostly leave it alone so those great crunchy bits happen. Mixing too often will bring out the starchiness of the potatoes and turn the texture strange. If it isn't getting crunchy enough, add another tsp or two of olive oil.
- Serve with eggs and toast and garnish with a fresh sprig of thyme.