Hash Browns
Hash Browns requires roughly 40 minutes from start to finish. This recipe covers 41% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 512 calories, 23g of protein, and 4g of fat per serving. This recipe serves 4. It works well as fatfreevegan.com.
Instructions
Cut some small potatoes into 1/2 inch cubes. I used about 10 2-inch diameter organic red potatoes, but you can use yukon gold or whatever. Since I leave the skin on, I wash them extra-well beforehand. When the water’s boiling, toss the potato cubes into it and boil for 5 minutes.
Drain the potatoes well, and lightly oil, spray, or otherwise lubricate a cookie sheet (or use a silicon mat or parchment paper).
Spread the potatoes out on the sheet and bake them for about 10 minutes. Then turn them with a spatula and bake for 10 more. Check them for brownness. When they look almost done, you can toss in a handful of chopped bell peppers and onions and cook for 5 more minutes. Or you can skip the peppers and onions altogether, but just take them out before they’re burned. While they’re still hot, sprinkle them with the seasonings of your choice. I used some hot and spicy powdered seasoning called Pico de Gallo on ours, but my daughter E. doesn’t like spicy, so she had celery salt on hers.