Hash Browns with Scallion Vinaigrette

Ingredients

• 4 scallions, green part only, thinly sliced
• ¾ cup Amoretti® Aged Pomegranate Balsamic Vinaigrette
• 2 tsp Dijon mustard
• 1 tsp Amoretti® Blue Agave Nectar Light
• kosher salt and freshly ground black pepper, to taste

• 4 sweet potatoes, cut into ½" dice
• 1 tbsp kosher salt
• freshly ground black pepper
• 2 tbsp butter
• ¼ cup light olive oil
• 1 red onion, halved and thinly sliced
• 2 oz cremini mushrooms
• 2 oz button mushrooms
• 2 oz shiitake mushrooms
• 3 cloves garlic, minced
• 6 oz jar pitted Kalamata olives, roughly chopped
• 4 scallions, white part, thinly sliced
• 2 tbsp chopped fresh parsley
• 2 tbsp finely chopped fresh thyme

Directions

1. In a glass or ceramic bowl, combine the scallion, Aged Pomegranate Balsamic Vinaigrette, and mustard. Whisk vigorously.
2. Add Blue Agave Nectar and continue to whisk until blended.
3. Taste the vinaigrette and add salt and pepper as desired.
4. Cover the vinaigrette and set it aside to allow the various flavors to merge, mingle and mesh while you prepare the hash browns.

5. Put the sweet potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil, add salt, and cook until tender.
6. Drain well and let sweet potatoes cool slightly while you prepare the onion and mushrooms.
7. Heat 1 tbsp butter and 2 tbsp light olive oil in a large cast-iron skillet over medium high until it begins to shimmer.
8. Add the onion and mushrooms and sauté until the onion has softened and the mushrooms are golden brown.
9. Add the garlic and sauté for another 30-45 seconds. Transfer to a bowl.
10. Heat the remaining 1 tbsp butter and 2 tbsp light olive oil in the same skillet over medium-high until it begins to shimmer.
11. Add enough sweet potatoes to the skillet to form one layer, season with additional salt and pepper.
12. Stir in the onion and mushroom mixture and the kalamata olives, and allow them to cook, pressing with a spatula, until crisp and golden brown on the bottom, about 5 minutes.
13. Adjust the salt and pepper to taste.
14. Place the sweet potato hash browns in a serving bowl, dress with the Scallion and Dijon Vinaigrette.
15. Garnish with sliced scallion, parsley, and thyme.