Servings: 2

• 6 oz sweet potatoes
• 6 oz potatoes
• 1 small leek
• 1/2 small onion
• 1 tbsp olive oil
• dash ground ginger
• 1 tbsp chopped fresh flat-leaf parsley
• salt and ground pepper
• 2 tsps olive oil
• 1 oz Gruyere cheese

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 for 10 minutes until tender. Drain thoroughly, then place in a large mixing bowl and mash potatoes together.
   
   
2. Meanwhile, thinly slice the leek, rinse in cold water, and drain thoroughly. Thinly slice the onion.
   
   
3. Heat the 1 tbsp of olive oil n 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.
   
   
4. Heat the remaining 2 tsps of oil in the cleaned skillet over medium heat until very hot. Add the potato mixture and fry for 5 minutes until heated through and beginning to brown. Flatten the potato into a pancake with the back of a spoon and cook until the bse is golden and crisp.
   
   
5. Meanwhile, 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 immediately with a green vegetable.

While this recipe is good anytime, it is a neat twist on holiday favorites--mashed and sweet potatoes--in one yummy dish. While the recipe is designed to make two meal servings, with all the goodies on a Thanksgiving, Christmas or Hanukkah table a partial serving of this flavorful side dish will do ya.

Mary Gwynn's 30-Minute Vegetarian Recipes by Mary Gwynn, Peter Meredith ISBN: 0696206153

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