Super Simple Hashbrowns

These hashbrowns are incredibly simple with just 2 ingredients and some optional spices.

Pictured: Hashbrowns with Kale & Avocado Massaged Salad

For years I've tried a lot of different strategies for perfect hashbrowns - and I've repeatedly been disappointed. 

These hashbrowns are super easy (what's better than that? - no shredding, no grating, no rinsing and wringing out potato shreds). I also love that I can just throw these into the oven and forget about them - no tending or flipping or turning...they are a multi-tasker's dream!

And, the golden standard for our home - these are ALWAYS instantly devoured at our house, even by our kids who refuse to eat our plant based offerings. 

1 Package frozen shredded potatoes or hashbrowns* see note

6-13 oz canned coconut milk** see note

Optional

Sea salt to taste

Chopped jalapeno peppers - to taste

Chopped onions or onion powder to taste

Chopped garlic or garlic powder to taste

Black pepper to taste

Pour frozen hashbrowns into a large baking pan lined with a silpat or parchment paper. Depending on package size of potatoes, add enough coconut milk to very lightly/barely coat potatoes (see alternate option below). 

Season to taste with optional ingredients and lightly toss. 

Bake at 375* uncovered for approximately 35-40 minutes, until lightly browned on top. If desired, cook longer until bottom begins to crisp as well. Use oven's covection bake option if available. 

Alternate option - refrigerate coconut milk prior to use. Skim off coconut cream which rises to the top. Lightly melt cream in the microwave for 20 seconds +/- then and pour over potatoes and proceed as above.  

                                                    

Notes

*When choosing the hashbrowns, make sure to find ones that are just potatoes without any mystery ingredients that are difficult to pronounce. I figure if I can't pronounce it, then it probably shouldn't be in my food. 

**I recommend Trader Joe's Organic coconut milk. It contains two ingredients - coconut and water - no thickeners or mystery chemicals. And yes, I'm probably the lady who cleaned out all of the coconut milk from Trader Joe's just before you got there - so sorry...we stock up every 3-4 months :) 

Lentil Soup - Pressure cooker

I've made various lentil soups over the years but my family didn't especially love them.
This one however, caught our attention and I'll definitely make this one often.
I've adapted it from a recipe by Jill Nussinow.
It takes less than 30 minutes.

1 onion - chopped
2 carrots - chopped
2 bay leaves
2 sprigs dried thyme
6 cups liquid (at least 2 cups vegetable broth)
1.5 cups green or brown lentils
1/2 cup red lentils
2 medium potatoes, peeled and diced
2 garlic cloves, chopped
1 knuckle fresh turmeric, peeled and grated
1 t. ground coriander
2 t. salt
1/2 t. black ground pepper

Place onion into pressure cooker insert and add 3 T. water. Bring to a boil using the saute setting, and add onions. Saute for 3 minutes, stirring if needed. Add garlic, and carrots, and saute for another minute or so.
Add bay leaves, thyme, broth/water, lentils, potato, turmeric, and coriander.

Lock the lid into place and cook at pressure for 7 minutes.  Allow the pressure to release naturally. Remove the bay leaves and thyme sprigs.

Salt and pepper to taste.
Serve as is, with crusty bread, or over a bowl of rice, quinoa, barley, faro, or a mixture of these grains.

Roasted Potatoes

This is such a simple recipe, but oh so satisfying. Thanks to my friend Carla for teaching me how to make this - it's a keeper!

Potatoes, and butter, salt and pepper, and a little something else, just to season it a bit more. 

Taco seasoning - who knew? 

My kids have asked for this various times since first having it with friends last week. 

6-8 potatoes, scrubbed, skins on, chopped into 1.5 inch cubes

1/2 cup butter - melted OR Coconut Milk (WFPB)

2 Tablespoons Taco seasoning (Costco brand)   OR a blend of chili pepper, cumin, oregano, sea salt, onion powder, garlic powder, smoked paprika, cocoa powder, jalapeno pepper

Sea salt, Pepper to taste

Heat oven to 375*. 

Place potatoes in large bowl, and add butter OR coconut milk and toss to coat. 

Add spices, toss to coat, and place in glass 9 x 13 baking pan in a single layer (this will make one side crispylicious).

Bake for 45-50 minutes, uncovered, until soft. 

Pairs nicely with steak and chimichurri sauce (yes, because I can't get enough chimichurri!) :)

Steak Fries

My daughter decided that she wanted some fries yesterday, and she set out to make some. She asked for a few pointers, and made herself some great fries with the cast iron pan on the stove. 

They looked so good, that I decided to do a bigger batch, but without the heat from the stove top. 

These fries come out crisp, and tasty, and can be made more quickly than it takes to bake the frozen ones from the grocery store.  

Ingredients

5-8 Russett potatoes - scrubbed

Oil for frying

Salt as desired

Dish lined with paper towels

I picked up this food chopper several months ago, on the advice of my sister in law. I found it at an outlet kitchen store for less than $20.00, and love that it has many interchangeable blades.  I also found a potato slicer at Walmart a couple of years ago, that similarly juliennes food (makes easy sticks) as well.  A kitchen knife and cutting board also do the same thing, but the result may not be quite as uniform.

Slice clean potatoes into 1/4x1/4" slices.  Leave peels on as desired. 

Soak potato sticks in ice water for 10-30 minutes. This helps make them crisper, and alleviates the 'rust' that potatoes get when in contact with air. 

After soaking,I tried gently drying the potatoes with a paper towel just prior to submerging in oil, but liked them best when they were submerged in oil, still wet from ice water. Be aware however, that this may cause oil to "pop" and may cause burns.

Using a fryer (if you have one) or a heavy skillet on the stove, heat 1.5 - 2 inches of oil to 350-400* F.  

A fry basket comes in pretty handily if you have one. 

Working in small batches, remove a handful of potato sticks from the ice water bath, and place into fry basket/or directly into pan, and submerge in hot oil. 

Allow to cook for 3-5 minutes - tossing gently as needed.  

Remove from oil, and salt immediately. 

Dump into paper towel lined bowl or pan, to allow oil to drain. 

Serve hot

Perfect Potato Salad

While potato salads seems to be required for a barbecue, not every potato salad is created equally. I finally realized that the trick to great salad lies in the pickle juice in the sauce. While I never realized as a kid cooking for a whole mess of people that it would eventually come in handy, here's the recipe I learned in the kitchen from my mother.

5-6 large potatoes, peeled and cut into approx. 1" cubes (red work the best)
2-3 stalks of celery, coarsely chopped
1/2 a medium sized onion, chopped (red adds nice color and flavor)
1/2 c. chopped dill pickles
4 hard boiled eggs, peeled and chopped - medium
1 t. dried dill weed

Sauce
1 c. mayonnaise
1/2 c. yellow mustard
1 T. sugar
1/4 c. dill pickle juice
1/8 t. ginger
1/2-1 t. salt

Optional - paprika, parsley, crumbled bacon

Place chopped potatoes into a large pot of salted boiling water. Allow to cook between 15-20 minutes until tender, but not mushy. Drain, and allow to cool to room temperature or chill.
Once cooled, in a large mixing bowl add potatoes, celery, onion, pickles, dill, and eggs.
In a separate bowl combine mayonnaise and mustard. Mix well. Slowly add pickle juice, continue mixing adding sugar, ginger, and salt to taste. Be careful to adjust the amount of pickle juice so that the mixture doesn't become too liquefied, but remains slightly viscous.
Pour mayonnaise mixture over the potato mixture and lightly toss to coat.

Garnish with fresh parsley, paprika and crumbled cooked bacon if desired.