Autumn Taters - Dee Dee's

Diane Hopson Smith


Fall is in the air and country ribs were on the menu for today. I love sweet potatoes with pork. Normally, I always eat sweet potatoes "sweet" if you know what I mean. Today I decided to try something different.

I combined sweet potatoes with russet and seasoned the way I might season a white potato. These are kinda like hash browns, only I didn't brown them, just cooked them until they were tender.

End result, we were pleased!

Hope you enjoy!

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5 Min
10 Min
Stove Top


russet potatoes, peeled and shredded
sweet potatoes, peeled and shredded
3 Tbsp
olive oil, extra virgin
1/2 c
sliced green onions
1 tsp
coarse sea salt
1/2 tsp
fresh ground black pepper
1/2 tsp
1/2 tsp
rosemary, dried
1/2 tsp
garlic powder


1Shred both sweet potatoes and russet potatoes. Place in a bowl; fill will cold water; set aside.

2Add EVOO to a 10-skillet and heat over a medium heat until good and hot.

3Slice green onions.

4Combine seasonings; set aside.

5Drain potatoes well! Pat dry with paper towels. Add potatoes to heated skillet. Sprinkle green onions and seaonings over top of potatoes. Cook potatoes, stirring occassionally until tender (3 to 4 minutes on each side). About 7 minutes total cooking time.

Step 6 Direction Photo

6We had these with ribs, turnip greens, tomatoes and cornbread...yum yum!

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #Fall