Purple Hash Browns (2 servings) purple potatoes green onions garlic red peppers salt pepper cayenne pepper powder Soak the purple potatoes in a bowl of water for about a half an hour. This makes it very easy to scrub the skins, eliminating the need to peel them and lose those nutrients. After scrubbing, pat them dry and cut them into approximately 3/4" cubes. Be careful where you cut them, as they can stain (purple potato juice!). Put them in a mixing bowl. Wash, trim, and slice the green onions. Add to potatoes. Finely chop the garlic and add to potatoes. Wash and cut up the red peppers to taste. I like fairly large hunks of sweet red pepper. Add salt, pepper, and pepper powder to taste. Spray a little bit of pam or other cooking spray in a non-stick roasting pan. Bake in a 400-degree oven for approximately 1/2 hour. This time will vary with the size and amount of the potato pieces. Stir occasionally while baking. I have found that ensuring that they lie in a single layer works the best and yields a crispy, not soggy, crust on the potatoes. Purple Potatoes are very real (one of the most popular is the Okinawan Purple Sweet Potato). They make a terrific breakfast side dish. Mr Breakfast would like to thank IowaGuy for this recipe. Recipe number 385. Submitted 9/13/2002.