Low Fat Vegan Cooking

When i started this website, i had a lot more time to devote to it.  My other work has been taking up more and more of my time, and i finally had to decide to give some things up.  The future will change – it always does, and who is to say which way it will go?  But for now, this is the last post of LFVC.  I hope you’ve enjoyed it.

Have a healthy and delicious life.

Raven

Hash Browns

Preparation about 15 minutes, cook about 10 minutes.

I wanted some hash browns but i didn’t want to go into the huge chain grocery store to get them, so i decided to make my own.  I read a dozen hash brown recipes.  The main thing seemed to be to have to potatoes dry. 

I grated the potatoes into a bowl and then put them in a doubled large piece of cheesecloth.  I squeezed the potatoes, waited, and squeezed again.  Then – and this might be overkill – i rolled the squeezed potatoes up in a dry terry cloth towel, and let them set a bit, to dry them out more, like you would with lettuce.

Then, a large non-stick skillet was put on the stove and i spread the potatoes out about ½ inch thick.  Everyone said not to touch them, but just let them cook.  So i turned the heat to medium and cooked them until they smelled a little browned, about 5 minutes.

I slipped the non-stick spatula under a fourth of the potatoes and turned them over – nicely brown, and about half the inner potatoes seemed cooked.  I turned over the rest, and relaxed.  They were going to come out fine. The second half took a little less time to brown, and it was cooked all the way through.

Next time, i’m going to try some onion mixed in with the potatoes.

Hash browns go with so many things – catsup, barbecue sauce, scrambled tofu, toast, veggies…

Enjoy, and save some money!