Let’s Go Uconn, Let’s Go!! My Graduate School Alma Mater won the NCAA tournament last night and it brings me back, ahem, many a few years. I garnered my Masters of Science from the Department of Immunology at Uconn and attended many B-bal games while I was there.
I recall standing out in front of the Gampel Pavilion many cold days in hopes that some tickets would be given out if the game did not sell out. It was also a common and super sweet habit of members of the community to drive by and hand students tickets if they were not attending the game that night.
What’s wrong? Oh, these do not look like hash browns to you?
Any-whoo, my kids have been exposed to the standard large chunks of white potato with onion and too much butter hash browns that many of us drool over (salivating) and so my daughter and I decided to done our aprons and take things up a notch.
On the way home from school yesterday, I said ‘Bestest girl in the world, why don’t we try making some hash browns with white and sweet potatoes and instead of onions, use some leeks.’ She said ‘Okay Mom, but I need to smell the leeky things first’. Deal.
So, here is the results: Super tasty and full of fiber hash browns with a bolt of extra nutrients. PLUS, no one has the time to chop all these buggers up into chunks when there are ducklings to get off to school so grab your grater and a clean dish towel.
Ingredients:
3 Tablespoons olive oil
1 large sweet potato, grated
1 large russet potato, grated and squeezed of excess water
1/2 leek, cleaned, trimmed and sliced
2 cloves of garlic, sliced
Sea Salt & Pepper
Directions
1. Peel and rinse each potato. Pour the oil into a non-stick pan and heat over medium high.
2. While the oil is heating, grate the russet potato and roll up in a clean kitchen towel, and set aside.
3. Grate the sweet potato and set aside. Toss the leeks into the pan and allow to cook 1-2 minutes.
4. Add the sweet potato, russet potato and garlic to the pan, and turn the heat down slightly. Toss and allow to cook for 2-3 minutes.
5. Stie once more, allow to cook for 2-3 minutes and serve. Total cooking time 9-10 minutes. Season to taste.
Where did you attend College?
Tara says
This was a wonderful breakfast! My son especially loved it. Leeks are my favorite type of onion and it was a great addition.
Lisa says
MY BF is a Uconn undergrad and grad/grad, so we we’d been watching them since the Big East tourny. Horrid game against Butler, but so sweet to win. Kemba is awesome.
That said, love the sweet potato – leek twist on the hash browns. Now that’s one heck of a mouth watering breakfast!
Sylvie @ Gourmande in the Kitchen says
I’m loving your idea for using leeks instead of onions, I find onions can be too overpowering sometimes.
Shaina says
That is one gorgeous pile of eggs there, lady.
Cookin' Canuck says
Congratulations to your Huskies. It wasn’t pretty, but they got the job done. These hashbrowns on the other hand are a sight for a hungry tummy – perfectly brown.
Morgan says
I shouldn’t go looking at recipes when it’s late at night and I’m hungry… This looks delicious and so simple. Yum!
Jeanette says
These look wonderful. I’ve been making sweet potato baked fries instead of regular and my kids love them, so I know they would really enjoy your sweet potato hash!
Julie says
YUM! That is all.
Aggie says
I totally want!! I’ve been on a sweet potato kick lately. Delish!!
Congrats to your Huskies! 🙂 always a great feeling to see your school win big!
Feast on the Cheap says
This looks so delicious, I want it now…