Recipe Time: Hash Browns

About a month or so ago, in my search for wheat-free breakfast ideas for my daughter, plus armed with the knowledge that potatoes have feel-good "stuff" in them, I decided to make hash browns. I had always used the frozen kind before, but we didn't have any, so I found a recipe in my Better Homes and Gardens Cook Book. (This links to a newer version; the recipe might not be entirely the same!)

It does require some preparation, but mmmmmmm, they are so good fresh, we've had them several times over the past couple of months! I used to go through maybe a bag of potatoes in an entire year, throwing many out because they had spoiled; I'm on our 2nd bag of potatoes in the past 3 months now. lol. Add to it they are vegan and gluten-free, which makes the recipe an ideal choice for this blog. :D

Hash Brown Potatoes, my way
3 medium potatoes (1 pound)
1/4 cup finely chopped onion
1/4 tsp salt
1/8 tsp black better
3 tbsp butter or margarine (I use Becel's vegan margarine)

Their recipe calls for shredding the potatoes coarsely and making hash brown patties, essentially. What I do is dice the potatoes to have loose hash browns (I have not mastered cutting potatoes quickly, let me tell ya!). Melt the margarine in the pan, mix the rest of the ingredients together in a bowl, and cook on medium-low heat. It takes about 20 minutes or so once in the pan to cook. I actually make more than just 3 potatoes when I make them, so it does take a bit longer. But they come out delicious!!

After some have already been taken!

Now I'm off to see what sort of dairy-free, possibly even gluten-free, goodies I can make for Christmas. Only a week to go!