A Little Bit of Sunshine with Hashbrowns. I absolutely LOVE hashbrowns! They’re one of my favorite ways to eat potatoes. If there’s hashbrowns on the menu at a restaurant, this girl is having some! Sad thing is the last few times I had them while eating out, I was so disappointed. Too greasy, rancid oil, or simply tasteless. So I decided to make them my way. And trust me, I’ve been making them many mornings per week now. They’re really easy and quick to make. I usually eat them on a nice bed of raw spinach with a side of sautéed shallots. Feel free to double, triple, or quadruple the recipe if you’re making for more than yourself. Totally worth it!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintSunshine Hashbrowns
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 portion 1x
Ingredients
- 1 Russet potato, peeled, grated, rinsed well with cold water, and dried with kitchen towel
- 1 small shallot, sliced thin
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- Sea salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
In a medium bowl, combine the potato, shallot, parsley, onion and garlic powder, turmeric, and sea salt and pepper, to taste. Mix well with your hands until well combined. Heat the oil in a non-stick skillet over medium-high heat. Add the potatoes, covering the whole bottom of the skillet, and press using a spatula. Cover and cook until brown at the bottom, about 3-5 minutes. Flip the potatoes and continue cooking until brown on both sides, another 3-5 minutes. Flip once more, to ensure adequate cooking. Remove to a serving platter and enjoy!
Keywords: potato, hashbrowns, breakfast
Pommes de terre rissolées
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 portion 1x
Ingredients
- 1 pomme de terre Russet, pelée, râpée, rincée à l’eau froide et bien séchée à l’aide d’un linge de cuisine
- 1 petite échalote française, tranchée fin
- 1 c. à thé de persil séché
- 1/2 c. à thé de poudre d’ail
- 1/2 c. à thé de poudre d’oignon
- 1/4 c. à thé de curcuma
- Sel de mer et poivre, au goût
- 1 c. à soupe d’huile d’olive
Instructions
Dans un bol moyen, combiner la pomme de terre râpée, l’échalote, le persil, la poudre d’oignon et d’ail, le curcuma, et le sel et poivre, au goût. Bien mélanger avec les mains. Chauffer l’huile dans une poêle anti-adhésive à feu moyen-élevé. Ajouter la de pomme de terre, en recouvrant le fond de la poêle. Presser à l’aide d’une spatule. Couvrir et cuire pendant 3 à 5 minutes, jusqu’à ce que le dessous soit bien doré. Tourner et continuer de cuire encore de 3 à 5 minutes. Tourner une dernière fois afin d’assurer une cuisson complète. Retirer du feu et servir. Bon appétit!
Keywords: pomme de terre, patates, déjeuner, petit déjeuner
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