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Sweet Potato Hash Browns (Food & Wine)
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Roast 3 poblanos under the broiler until charred. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed, and stem them, then thinly slice. In a large skillet, heat 2 Tbsp olive oil over moderate heat. Add 1 small thinly sliced red onion and cook until golden, 5 minutes. Add 2 Tbsp unsalted butter, 2 peeled and diced (1/4-inch) sweet potatoes, 3 thinly sliced garlic cloves and 1 rosemary spring. Cook for 15 minutes, until browned. Stir in the chiles and season with lemon juice, salt and pepper; serve with eggs.
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