Sweet Potato Hash Browns with Green Onion Vinaigrette

1. 1

   For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth.

2. 2

   With the motor running, slowly add the olive oil and continue to blend until emulsified.

3. 3

   Add the honey and some salt and pepper and pulse a few more times to combine.

4. 4

   For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat.

5. 5

   Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes.

6. 6

   Add the thyme and season with salt and pepper.

7. 7

   While the onions are caramelizing, put potatoes in a medium pot of cold, salted water.

8. 8

   Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes.

9. 9

   Drain through a colander and then drain on paper towels.

10. 10

    Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat.

11. 11

    Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes.

12. 12

    Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat.

13. 13

    Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette.

* Per serving · 4 servings · Values may vary.