Ordinary potato hash browns are given an interesting twist with the addition of root vegetables — with a choice from among sweet potato, golden beets, turnips, parsnips, etc. Do try the optional tart apple — it adds a delightful flavor. This goes hand-in-hand with tofu scrambles, but you can use it as a cold-weather side dish with bean dishes.
- 3 medium Yukon Gold or red-skinned potatoes
- 4 medium mixed root vegetables (choose 2 or 3 from among
sweet potato, golden or red beets, turnips, parsnip, daikon radish, etc.)
- 1 medium Granny Smith apple, optional
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced, optional
- 1 teaspoon sweet paprika
- ¼ cup minced fresh parsley, optional
- Salt and freshly ground pepper to taste
Give the potatoes (including sweet potato, if using) a head start by cooking, baking, or microwaving them until you are just able to pierce them with a fork. When cool enough to handle, peel and dice them.
Peel and dice the other root vegetables you will be using.
Heat half of the oil in a large skillet. Add the onion and optional garlic, and sauté over medium heat until just starting to turn golden.
Add the diced potatoes other root vegetables, and optional apple. Drizzle in the remaining oil; sauté over medium-high heat, stirring frequently, until the vegetables are evenly browned.
Remove from the heat; stir in the paprika and optional parsley, season with salt and pepper, and serve.