I discovered the possibility of making hash/stove top fries from a comment about them that a friend made nonchalantly. She mentioned them in passing on a Friday and I thought to myself, "my god, what a spectacular idea!" The next morning, I made a potato this way, gobbled it up marveling at its deliciousness, and promptly made another. This version uses sweet potatoes instead and adds a little extra flavour with the rosemary. Now I only used a 3" sprig and it most definitely was not enough. But my herb garden is young, and teh rosemary is having a particularly difficult time with the friendly grey neighbourhood bandits digging it up almost every other night; so I didn't want to stress it out by taking too much. I felt that 6" would be sufficient to flavour this dish nicely.
1 sweet potato, sliced and chopped
2 cloves garlic, diced
1/3 red onion (diametre ~4")
1 6" sprig rosemary
1/4 tsp salt
1/4-1/2 tsp cayenne (to taste)
saute the onion and garlic in a frying pan with a bit of olive oil. When translucent, add the rosemary and toss for a bit. Then, add the sweet potatoes and cover to help cook. When they're soft, uncover and continue cooking until the outsides brown a bit. (While making mine I got distracted with cuddling a chunky banana slug calico and they ended up burning a bit...) Toss with the salt and cayenne, distributing the spices evenly.
Enjoy with scrambled tofu for a deliciously savoury breakfast.
Labels: breakfast, easy, gluten-free, vegan