Skillet Hashbrowns

Serves: 4
Total Calories: 104


2 tablespoons olive oil
2 cups grated potatoes
1/3 cup minced onion
1/4 teaspoon sea salt
freshly ground black pepper


1. Heat the oil in a large heavy skillet over high heat. Add the potatoes, onion, and salt and stir well, then reduce the heat to medium.
2. Using the back of a spatula, press the potato mixture to an even thickness. Cover and cook 8 to 10 minutes or until nicely browned on the bottom.
3. Using a spatula, cut the potatoes into quarters to form 4 pie-shaped pieces. Carefully turn over each quarter, press down, and continue cooking another 5 minutes or until browned on the bottom.
4. Sprinkle generously with pepper before serving.

For a Change . . .
* Serve these potatoes like they do in waffle houses— cover, smother, cap, and pepper them.Translation: “Cover” them with grated soy cheese, “smother” them with sautéed onions, “cap” them with sautéed mushrooms, and/or “pepper” them with minced jalapeños. You may be wondering how I am so familiar with the way hash browns are served in waffle houses. I think it has something to do with being born in Kentucky.

Nutritional Facts:

Serves: 4
Total Calories: 104
Calories from Fat: 60

This Skillet Hashbrowns recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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