Sweet Sweet Sweet Potato Hash!

This summer my family and I vacationed in California and my super cool aunt prepared a wonderful meal with a side of sweet potato hash topped with a delicious vinaigrette. I think she said she saw it on the TV show Restaurant Impossible. I searched the web and couldn't find it but found one similar by Bobby Flay so I used that and just added bacon to it (6 pieces cooked crispy, chopped and added in at the end). My husband is the guy that refuses to eat any leftovers no matter how good they are & he ate this for lunch for two days afterwards. HA!!

FOR THE VINAIGRETTE:

1 cup sliced green onions (green part only)
3 TBSP white wine vinegar
1tbsp Dijon mustard
1/2 cup EVOO
2 tsp honey
S & P

FOR THE HASHBROWNS:

1/4 cup canola oil
2 TBSP butter
1 medium Spanish onion (halved and sliced thin)
pinch of sugar
1 TBSP fresh thyme leaves, chopped
6 large sweet potatoes peeled and chopped into 1 inch dice

If you have a bullet blender or small smoothie blender this works perfect!!  I was amazed how it transformed once emulsified. Combine onions, vinegar, mustard and a few tablespoons of water and blend until smooth. Add EVOO and continue to blend until emulsified. Add the honey and some salt & pepper and pulse a few more times until blended. For the hash browns heat half of the recipe's portions of oil and butter and cook onions with a pinch of sugar until they are caramelized. Add thyme salt & pepper and set aside. Parboil potatoes for 10-12 minutes until tender and drain. Add remaining oil and butter to the sauté pan and add drained potatoes until browned (and carefully flipping as to not mash). Add in the onion mixture (and bacon if you want.. I think it added another dimension to the dish). Transfer to a serving platter and top with the green onion vinaigrette. Enjoy!!