Mashed Hash Browns- Breakfast Ideas

21⁄2 lb baking potatoes 1 large sweet potato (about 12 oz) 21⁄2 tsp salt 3 Tbsp butter 2 Tbsp olive oil 1 large onion, chopped 1 each medium red and yellow bell pepper, cut in 1⁄2-in. dice 1⁄2 tsp freshly ground black pepper 1⁄8 to 1⁄4 tsp ground red pepper (cayenne) 2 scallions,

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    Default Mashed Hash Browns


    21⁄2 lb baking potatoes
    1 large sweet potato (about 12 oz)
    21⁄2 tsp salt
    3 Tbsp butter
    2 Tbsp olive oil
    1 large onion, chopped
    1 each medium red and yellow bell pepper, cut in 1⁄2-in. dice
    1⁄2 tsp freshly ground black pepper
    1⁄8 to 1⁄4 tsp ground red pepper (cayenne)
    2 scallions, sliced
    PREPARATION
    1. Peel, then cut baking and sweet potatoes in 11⁄2-in. chunks. Place in a large heavy pot; add cold water to cover and 1 tsp salt. Bring to a boil, cover and simmer 12 minutes or just until tender. Drain and return to pot. With edge of a large spoon, break most into coarse chunks.



    2. Heat butter and oil in a 12-in., preferably deep, nonstick skillet over medium heat until hot. Add potatoes, remaining 11⁄2 tsp salt, the onion, bell peppers and ground peppers; stir to mix.



    3. Cook, turning mixture often with a spatula, 23 minutes or until vegetables are tender and potatoes are browned in spots. Transfer to a serving dish; sprinkle with scallions.



    Planning Tip: Can be prepared up to 1 day ahead. Refrigerate covered. Bring to room temperature before heating in microwave or oven.

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