Hash-Brown Medley

Hash-brown medley is what happens when hash browns go on a diet and still taste like breakfast. Potatoes, green pepper, onion, garlic, corn, and tomato all cook down in a nonstick pan using nothing but water. No oil, no butter, no fat at all.

The trick is cooking in water instead of grease. The potatoes essentially steam-saute, softening while the flavors from the aromatics and vegetables blend together. Once the water mostly evaporates, the natural starches on the potato surface start to brown slightly against the hot nonstick surface.

Adding ingredients in stages matters. Potatoes, pepper, onion, and garlic go in first since they need the most time to soften. The corn and tomato go in last because they’re already tender and only need to heat through, not cook down.

Kitchen Tips

• Dice the potatoes small and evenly, about half-inch cubes, so they cook at the same rate.
• Use a good nonstick pan, a stainless steel pan will stick the moment the water cooks off.
• Stir occasionally, not constantly, so the potatoes get a chance to develop some color.
• Season generously with salt, pepper, and smoked paprika at the end to compensate for the missing fat.

Variations

• Add a teaspoon of olive oil at the end for a little richness without breaking the “oil free” spirit.
• Swap in sweet potato for half the regular potatoes for a Southwestern vibe.
• Top with a poached egg and sliced avocado for a hearty breakfast bowl.