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Ode To My Potato Sweet Potatoes Potato Salad Yukon Golds Potato, Oh My Potato,
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Vegan Breakfast This is my husband's, Rob-ART Morgan, favorite breakfast and I've taught him how to create it for himself. The photo is his culinary creation and presentation. Ingredients Tools
Start the skillet on HIGH heat then turn down to medium after 2 1/2 minutes. Spray the cast iron skillet with a non-stick oil spray and grate the unpeeled potato into the pan. Spread the potato out evenly over the surface of the skillet to allow the potato to cook evenly. Spray the evenly spread out grated potatoes with the non-stick oil spray and add the sea salt and pepper to your taste. After five minutes, flip the potatoes over and add more pepper. Continue cooking over medium heat and flip every two minutes to create an even browning for the hash browns. Turn the heat OFF after 10 minutes and flip one more time if you want the hash browns crispier... the heat will be maintained by the cast iron. Tomatoes Presentation
Baked Potato Hash Browns Personally, I like a Russet potato that has been pre-baked for my hash browns. So I try to keep 4 or 5 pre-baked potatoes in the refrigerator for this use. Simply grate the cold baked potato into the non-stick oil sprayed cast iron skillet and follow the same steps listed above. This baked potato hash brown recipe heats faster, is fluffier and drier that the raw potato hash brown recipe. Give both a try and see which one your family likes better. |
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"Vegan Breakfast: Yukon Gold Hash Brown Potatoes & Fresh Sliced Tomatoes" |
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