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.
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
- 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.
- 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.