This may not be my healthiest side dish, but there are never leftovers in my house when I make homemade hashbrowns. Plus, you can feel good at least about keeping the skins on as they add essential nutrients to your diet, such as vitamin B6, vitamin C, fiber, iron, and even protein! You can pack in even more vitamins if you spice them up with onions and peppers. They are perfect at breakfast/brunch, but can work at dinner too. If you are like me, you are always looking for new ways to make potatoes (and sneak in vegetables). This is a quick and tasty variation on the simple spud. I was inspired to try this recipe after having a heavenly version at my local breakfast place, Brother Juniper's.
Take 3-4 medium size potatoes and pierce with each with a fork several times. You can use your favorite type - red, yukon, or russett all work fine. Place them in the microwave for 4-5 minutes. Let the potatoes cool for a minute or two while you heat 2-3tblsp. of vegetable oil in a skillet on medium. (Add in diced onions and peppers if you are making spicy hasbrowns.) Chop the potatoes into bit sized pieces. Add the spuds to the oil. Season with kosher salt, freshly ground pepper, and garlic powder as desired. (Rosemary also work well.) Stir occasionally but not too often. The garlic powder should create a nice crispy crust. Cook until the potatoes get golden brown. Remove them from the pan and place on a plate with a paper towel to drain off excess oil. Serve while hot!
Serve these hasbrowns with a few slices of cantaloups, a piece of raisin bread, and either bacon or "facon" (I like Morningstar's breakfast strips best) for a hearty breakfast that will please both your vegetarian and carnivore family members. Alternatively, you can serve these crispy potatoes along side (real or soy) brauts and cabbage for a very inexpensive dinner.