Things You'll Need:
- 6 oz. sweet potato
- 6 oz. potato
- 1 small leek
- 1/2 small onion
- 1 tbsp. olive oil
- Dash ground ginger
- 1 tbsp. choppped frsh flat-leaf parsley
- Salt and freshly ground black pepper
- 2 tsp. olive oil
- 1 oz. Gruyere cheese
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Step 1
Bring 2 saucepans of water to a boil over high heat. While they are heating, cube both kinds of potatoes. Add all potatoes to boiling water and cook 10 minutes until tender. Drain thoroughly, then place in a large mixing bowl and mash potatoes together.
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Step 2
Thinly slice the leek, rinse in cold water and drain thoroughly. Thinly slice the onion.
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Step 3
Heat 1 tbsp. olive oil in an oven safe skillet over medium heat. Add the leek and onion and cook 5 minutes until softened and lightly browned. Add to the potatoes. Stir in the ginger, parsley, salt and pepper. Mix well.
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Step 4
Heat the remaining 2 teaspoons of oil in the cleaned skilled over medium heat until very hot. Add the potato mixture and fry for 5 minutes until heated and starting to brown. Flatten the potato into a pancake with the back of a spoon and cook until golden and crisp.
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Step 5
Preheat the broiler and grate the cheese. Sprinkle cheese on top of the hash; broil 3 to 4 minutes until bubbly. Cut into wedges and serve with a green vegetable.
