Sweet potatoes make delicious home fries, and with the addition of ginger, these become something really special. Choose small to medium sweet potatoes and use them within a week: They don’t keep as long as white potatoes. Store sweet potatoes in a dark, cool place, but don’t refrigerate them.

　　

Ingredients

serves 6 to 8

　　2 pounds (about 3 to 4) medium sweet potatoes, peeled and quartered lengthwise, then sliced into 1/2-inch-wide pieces

　　8 tablespoons (1 stick) unsalted butter

　　1 large onion, cut into 1/2-inch dice

　　1/4 cup chopped fresh parsley

　　3 tablespoons peeled and finely diced fresh ginger

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

Bring a large pot of lightly salted water to a boil over high heat.

　　

Step 2

Cook the sweet potatoes for about 15 minutes, or until fairly soft but still holding their shape. Drain and set aside.

　　

Step 3

Heat a 10-inch skillet over medium heat. Add the butter and let it melt. Add the sweet potatoes, onion, parsley, ginger, salt, and pepper. Stir to combine.

　　

Step 4

Cook the potatoes for about 10 minutes, stirring the mixture around in the pan once to make sure all the ingredients are well combined. Cook for another 8 to 10 minutes over medium-low heat, not stirring, until the potatoes are nicely browned and caramelized on one side.

　　

Step 5

Flip the potatoes with a large metal spatula, and allow them to brown and caramelize on the other side. Alternatively, once the potatoes are flipped once, slide them into a preheated 450°F oven for 10 minutes, or until they are nicely browned on both sides. Carefully slide them onto a platter and serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.