Thursday, September 23, 2010
Carrot Potato Hash Browns
I'm all about stretching not too prime vegetables into new forms. I receive the most ginormous carrots from my Produce Basket, so one carrot can be enough for it's own sidedish! (See the potato that's sprouting over there! Waaaaay past it's prime!)
Carrot Hash Browns
recipe adapted from Get Healthy Cheap
3 tablespoons olive oil (or less)
3 medium carrots, grated
3 medium potatoes, grated
1/3 small onion, grated
1/2 tsp salt (or more to taste!)
Heat oil in a skillet. Add the veggies and sprinkle with salt. Saute until browned on one side. Flip over and saute on second side until browned.
These were really good and I was pleasantly surprised. Really loading them up with seasoned salt while they were cooking boosted the flavor, too.
In the past, when I have grated up raw potatoes to make hashbrowns, they didn't cook up too well and became pasty and mushy, but the addition of grated carrot kept everything the right texture.
Using my food processor to grate all the veggies (including the onion) made it super quick.
Simple Cooking | Easy Cooking