10-Minute Chili Hash Browns

Liana Werner-Gray

by | Updated: December 4th, 2016

Hash browns aren’t exactly a novel side dish. Popular, versatile and totally delicious, they accompany all manners of breakfasts, from on-the-go meals to fancy weekend brunches to lovingly prepared homemade banquets. What makes this dish unique and exciting is the addition of taste-bud-tantalizing spices, like cumin, chili powder and paprika. Bonus? Instead of fattening butter, these potato shreds are fried in good-for-you TigerNut oil and come together in just ten minutes. In the end, you’ll get a healthy version of this breakfast favorite to set you on a good path for the day ahead.

Potato hash browns with sour cream on a white plate with chives #healthybreakfast www.vitacost.com/blog

10-Minute Chili Hash Browns

Serves 1

Ingredients

1 large potato, peeled and grated
1 Tbsp. TigerNut oil, coconut oil or olive oil
1 tsp. nutritional yeast
½ tsp. onion powder
½ tsp. chili powder
½ tsp. cumin
½ tsp. paprika

Toppings

Vegan Sour Cream
Fresh cilantro, diced
Avocado, sliced

Directions

  1. In a frying pan over medium heat, add oil. Once heated, add potato to the pan and top with spice. Stir fry potato for 8 minutes or until cooked to your liking.
  2. Serve with toppings.

Liana’s tip: Grate a bunch of potatoes at one time and keep the shreds in the freezer, so hash browns can be made quickly.

Note: This recipe is a variation of one from Liana’s new cookbook, 10-Minutes Recipes: Fast Food, Clean Ingredients, Natural Health.