Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
This hash was the breakout hit with my family over Christmas 2016!
Michael recommends using a cast iron skillet and serving with an egg on top (overeasy or sunny-side up) for best results.
Saute onions in butter in a covered skillet until soft.
Uncover and add salt and sugar - cook 15 minutes.
Stir in flour and cook 3 more minutes. If you are using a slow cooker, transfer the onions to the slow cooker.
Add beef stock & wine to the onions in the pot. Tip: If you are using a slow cooker, deglaze the pan with the beef stock and wine before adding the mixture to the onions in the slow cooker.
Cook over medium heat 3 to 5 hours.
Fill soup bowls. Top w/toasted bread and cheese.
Place under broiler for 2 to 3 minutes or till cheese is brown and bubbly.
LOUIE'S INSIGHT'S --