Crispy Hash Browns & Tomatoes
Crispy hash brown potatoes are my husband's, Rob-ART Morgan, favorite breakfast and I've taught him how to create it for himself.
potatoes, organic Yukon Gold or Russet, one fist-sized potato per person
tomatoes, several slices per person
extra virgin coconut oil in an EVO Spray Bottle
crushed red pepper flakes
hot sauces of choice
Borner Thin Julienne Vegetable Shredder
large non-stick skillet
large stainless steel grater
serrated knife for tomatoes
EVO Oil Sprayer
Borner Thin Julienne Vegetable Shredder, Perfect for Vegan Hash Browns
Wash the potatoes with a "veggie wash" and rinse.
To CUT CALORIES, I spray a heavy-gauge 12-inch Tramontina Non-stick Skillet with an EVO Oil Sprayer filled with extra virgin coconut oil. The flavor of this oil is perfect for potatoes and gives a crispy finish to the dish.
HINT: Never use HIGH HEAT with the Tramontina Non-Stick Skillets.
Start the skillet on medium-HIGH heat then turn down to medium after 1 1/2 minutes.
Grate the potato using your favorite grater. I really like the Borner, but any large grater will work perfectly.
Before placing the grated potatoes into the hot skillet, put a few onto the surface and if it sizzles then the pan is hot enough to add the rest. If not, turn the heat up and then try again in 30 seconds.
Spread the grated potatoes evenly over the surface of the pan and spray the top of the potatoes with a thin spray of coconut oil, add a bit of sea salt and pepper to your taste.
After five minutes, flip the potatoes over and add more black pepper if desired.
Continue cooking over medium heat and chef-wrist-flip every four 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.
While the potatoes are cooking, slice the fresh tomatoes and set aside.
We LOVE Alvarado Street Bakery Rye Bread, so I toast up two slices once I know the potatoes are DONE! I finish the toast by adding some avocado mashed on top, add sea salt, black and crushed red pepper to taste.
Pan-fried Hash Brown Yukon Gold Potatoes with Fresh Sliced Tomatoes and Alvarado Street Bakery Rye Toast with Avocado
Best to use a warmed 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... Chez Bettay, the Vegan Gourmet Style!
A Twist on Breakfast Hash Browns
Potatoes and Carrots
Wheat Tortilla Filled with Avocado, Scrambled Tofu, and Potato-Carrot Hash Browns
Adding an organic shredded carrot to the potato adds a brilliant touch of color and the carrots caramelize slightly during the cooking process. Try this version to add a gourmet vegan touch to your next brunch with friends and family.
Yukon Gold Potato & Organic Carrots Grated with Borner Thin Julienne Vegetable Shredder
BUY the Swissmar V-2053 Borner Power Line Thin Julienne Slicer
Yukon Gold Potato & Organic Carrots Grated with Borner Thin Julienne Vegetable Shredder and Ready to FRY