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!
menu idea:
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.
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