Feeds:
Posts
Comments

Archive for the ‘Breakfast’ Category

I use hashbrowns as a base for a meal on a regular basis. It’s something I learned from Nick. The neutrality of the potato allows for a wide variety of flavors to be added, as well as various vegetables, vegan meats, vegan cheeses, nuts, etc. This simple meal has taught me how to be a better cook by allowing me to experiment with a wide variety of spices, like cumin, chili powder, curry powder, paprika, etc. as well as whatever I happen to have in my fridge.

 

I always make sure I have a bag or two of frozen hashbrowns in my freezer. Today’s meal was made up of cauliflower, red and orange bell peppers, peas (frozen), nutritional yeast, Upton’s ground beef seitan, chili powder, flax powder (have to get those Omega 3s in there) and a little bit of olive oil and salt.

What I typically do is pour half a bag of hashbrowns into a pan coated in oil and place the heat on medium. Then I chop the veggies before adding them and stirring everything around to make sure everything has some oil on it, so nothing sticks to the pan. I don’t add spices until the end when most of the hashbrowns have browned because they absorb a lot of the oil. If you add them beforehand it’s not the end of the world though, just add a little more oil to keep things from sticking to the pan, don’t add water cause your potatoes will turn to mush. I typically also add nuts, daiya and hot peppers towards the end if I’m going to add them because burnt nuts can ruin a meal, spicy peppers heated for too long can become unbearably hot and Daiya can melt and stick to the pan instead of your food, which is a waste.

Do some experimenting of your own. It’s an easy meal, you can throw in pretty much anything you have in your fridge and more often than not you’ll be pleased by your results.

If you need more ideas try:

Southwestern Style: Hb’s, jalapenos, corn, peas, green onions, chorizo, flax powder, vegan cheese (the cheese can help cut the heat of peppers sometimes), and chili powder.

Indian Style: Hb’s, peas, cashews, garlic powder, cumin, curry powder and coriander powder.

Midwestern Style: Hb’s, broccoli, Daiya cheddar cheese, onion powder.

The possibilities are endless!

 

Advertisements

Read Full Post »

I eat hash browns as a meal on a regular basis. I recently made these for a pancake brunch.

Ingredients:
2 Tbsp olive oil
1 medium scallion, diced
1/2 green bell pepper, chopped
3 cups of hash browns
1 cup cheddar Daiya
1/4 cup nutritional yeast

Pour the olive oil into a medium sized non-stick pan. Sautee scallion over medium heat, add green pepper and hash browns. Mix everything together, lower heat a little and let potatoes fry (the key to good hash browns is patience). Pour nutritional yeast and cheddar evenly over potatoes. Flip potatoes when they begin to brown on the bottom. Mix in cheese and nutritional yeast as you flip the potatoes. Wait until other side has browned. Add salt to taste.

Serves 4-6 people as a side dish or 2-3 people as a meal.

Read Full Post »