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Sweet Potato Hash Browns
SUBMITTED BY: Unknown


INGREDIENTS
1 pound sweet potatoes, cut into half-inch cubes
1 pound russet potatoes, cut into half-inch cubes
1 pound butternut squash, peeled, seeded and cut into half-inch cubes
1 generous T olive oil
4 ounces shitake mushrooms, stems removed from cap and sliced
1/4 cup onion
1 T chopped parsley
1/4 tsp chopped fresh rosemary
1/4 tsp chopped fresh thyme
1 T butter
salt & pepper to taste


DIRECTIONS
Place diced potatoes and squash in mixing bowl, toss in olive oil to coat evenly.

Place on a baking sheet and roast in a pre-heated a baking sheet and roast in a pre-heated 400 until golden brown. Scrape pan with spatula to turn potatoes occasionally to prevent burning and allow the potatoes to cook evenly.

While potatoes are roasting, Place a sauté pan on medium-high, melt butter and sauté mushrooms and onions until soft and lightly brown (approximately 5 minutes), add fresh herbs.
Remove from heat. Once all ingredients are cooked, toss together and season to taste with salt and pepper.

This is a great side dish for lunches and dinners but can also make a great breakfast dish by adding bacon or sausage and serving a fried egg on top.