Growing up, I’d always eaten sweet potatoes as a “sweet”…Either as a pie filling or baked and loaded with butter and sugar. My view of them only as a “sweet” changed years ago when I was served a baked sweet potato loaded with butter, sour cream, chives, and bacon. Wow!
I remembered this recently when I decided to make some home fries as a side dish to go with the beef ribs that I was cooking. I immediately reached for a lonely sweet potato that was hanging out in my kitchen. Yukon gold & sweet potatoes together offer a new depth of flavor to home fries. Try them with sour cream and bacon…WOW!
|Peel and dice sweet potatoes….Leave skin on yukon gold potatoes.|
|Add onion & garlic, then dry seasonings to skillet with potatoes|
Mixed Home Fries
Makes 4 cups
3 medium yukon gold potatoes, diced
1 large sweet potato, peeled and diced
3 green onions, chopped
2 cloves of garlic, minced
1/2 teaspoon hot paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
Bacon, cooked and crumbled
Bring 2 quarts of salted water to boil in a large saucepan. Add sweet potatoes to boiling water and allow to boil for 3 minutes. Add yukon gold potatoes and allow to boil for 5 minutes. Remove from heat and drain. In a heavy skillet, heat oil and butter on medium-high heat until butter sizzles. Add potatoes to skillet and stir to coat with butter and oil. Cook undisturbed for 3-4 minutes. Add onion, garlic, paprika, pepper and salt. Turn potatoes a few times, cooking until potatoes are lightly browned on all surfaces. Serve plain or with sour cream and bacon.