Vegan Breakfast
Hash Brown Potatoes & Tomatoes

Pan-fried Hash Brown Yukon Gold Potatoes with Fresh Sliced Tomatoes
- by Rob-ART Morgan

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
potatoes, organic Yukon Gold or Russet, one medium per person
tomatoes, one per person, sliced
no-stick oil spray
sea salt
black pepper
crushed red pepper flakes
ketsup, organic


Tools
large cast iron skillet
spatula
large stainless steel grater
knife
cutting board


Preparation
Potatoes
Wash the potatoes with a "veggie wash" and rinse.

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
While the potatoes are cooking, slice a fresh tomato and set aside.

Presentation
Best to have warmed a large plate so that the hash browns stay HOT, but if you're in a hurry, never mind! Just plate the hash browns, add the tomatoes, crushed red pepper flakes, and organic ketsup! Breakfast is served... Morgan Style!

Baked Potato Hash Browns

Baked Russet 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.