Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Hash-Browned Sweet Potatoes with Garam Masala and Turmeric

by Danica Waters / photo courtesy of www.cmroman.com

 

Here is a toast to replacing the everyday with the truly extraordinary – especially when the extraordinary is exceedingly simple to create.  Take these hash browns, for example.  Paired with Sunday morning omlettes (try them stuffed with spinach, scallions, fresh tomatoes, cilantro, and some spicy pepper jack), this preparation is a surprisingly simple, altogether incredible addition to the breakfast table.

Light some white candles and serve with a pot of hot tea.  (Even if you’re still in your jammies.)

Enjoy!

 

Hash-Browned Sweet Potatoes with Garam Masala and Turmeric

2 med. sweet potatoes, peeled and cut to ¼”dice

2 small russet potatoes, cut to ¼” dice

1 onion, cut to ½” dice

5 cloves garlic, peeled and coarsely chopped

¼ C olive oil

Kosher salt

3 tsp garam masala or to taste

1 tsp turmeric, or to taste

 

In large heavy pan with a good lid, heat pan over medium heat.  Add oil until hot but not smoking.  When oil is ready, add potatoes, onion, garlic, and spices.  Combine and cover – cook over medium heat, stirring occasionally.  When potatoes are golden brown and lightly caramelized on the base of the pan, remove lid and allow some of the moisture to dissipate.  Keep warm until ready to serve.

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