Quick Breakfast: Sweet Potato Leek Hash Browns On The Fly and The UCONN Huskies

by Jennifer on April 5, 2011

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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.

Sweet Potato Leek Hash Browns (serves 4)
1/2 leek, cleaned, trimmed and sliced
1 large sweet potato, grated
1 large russet potato, grated and squeezed of excess water
2 cloves of garlic, sliced
3 Tablespoons olive oil
Sea Salt & Pepper

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 the potato up in a clean kitchen towel and set aside.

3. Grate the sweet potato and slice the leek. Toss the leeks into the pan and allow to cook with you unwrap the russet potato.

4. Add the sweet potato, russet potato and garlic to the pan and turn the heat down slightly. Toss with the leeks and allow to cook for 2-3 minutes.

5. Toss again and set aside for 2-3 minutes and then repeat once more. Total cooking time 9-10 minutes. Season to taste.

 Where did you attend College?

Feast on the Cheap April 5, 2011 at 7:20 pm

This looks so delicious, I want it now…

Aggie April 5, 2011 at 7:34 pm

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!

Julie April 5, 2011 at 8:38 pm

YUM! That is all.

Jeanette April 5, 2011 at 11:08 pm

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!

Morgan April 6, 2011 at 1:13 am

I shouldn’t go looking at recipes when it’s late at night and I’m hungry… This looks delicious and so simple. Yum!

Cookin' Canuck April 6, 2011 at 6:39 pm

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.

Shaina April 6, 2011 at 9:35 pm

That is one gorgeous pile of eggs there, lady.

Sylvie @ Gourmande in the Kitchen April 8, 2011 at 6:00 am

I’m loving your idea for using leeks instead of onions, I find onions can be too overpowering sometimes.

Lisa April 9, 2011 at 8:43 pm

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!

Tara May 4, 2013 at 9:59 pm

This was a wonderful breakfast! My son especially loved it. Leeks are my favorite type of onion and it was a great addition.

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