Oil-Free Hash Browns
Man, I LOVE potatoes! Potatoes are filling, delicious, and I love how versatile they are too! Hash browns are not usually an item I'd choose from a restaurant menu because they're likely dripping in oil, but this recipe side steps that issue in a way that is super easy and yet still scrumptious! This is the third installment to my 3-part breakfast series. ❤ Make sure you make these hash browns with Za'atar Scrambled Tofu and Tempeh Fake'n Bacon (links below)! Enjoy!
- 2 large potatoes (russet, yukon gold, or red skinned potatoes)
- onion powder, to taste
- garlic powder, to taste
- Cajun seasoning (or salt and cayenne), to taste
- Wash potatoes and peel. Boiling the potato beforehand will help make the “frying” process much quicker. (TIP: I like to keep a couple of pounds of baked or boiled potatoes in my fridge for quick and easy meal prep throughout the week.) If you don’t have pre-boiled or baked potatoes then you can “fry” these spuds from raw, but it will probably take a bit longer.
- Shred potatoes using a cheese grater (OR use this as a great opportunity to get some use out of your food processor by using the grating attachment).
- Pre-heat a non-stick frying pan over medium heat (I love my hard anodized nonstick pans from Costco because I almost never have to use oil. Not even with pancakes). If necessary you can use a bit of cooking spray (like this one).
- Place shredded potatoes into the hot pan; spread it all out so that as much potato as possible is touching the hot pan (and can brown quicker).
- Cook for 3-5 minutes, lifting a corner of the hash browns with a spatula occasionally to make sure it’s not getting too brown (if it is, turn the heat down a bit).
- Season hash browns with cajun spice (or salt and cayenne), garlic powder, and onion powder.
- When the hash browns have turned a golden brown on the bottom carefully flip and cook for 3-5 more minutes.
- Serve immediately with Ezekiel 4:9 toast, Za’atar Scrambled Tofu, fruit, and maybe some Tempeh Fake’n Bacon and ketchup.