Vegetable Hash Brown
.
Yield
4 servingsPrep
15 minCook
25 minReady
46 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
turnip
shredded |
*
|
| 4 | medium |
potatoes
shredded |
|
| 2 | medium |
sweet potatoes, or yams
shredded |
|
| 1 | each |
shallots
shredded |
*
|
| ¼ | teaspoon |
cilantro
freshly chopped |
|
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
turnip
shredded |
*
|
| 4 | medium |
potatoes
shredded |
|
| 2 | medium |
sweet potatoes, or yams
shredded |
|
| 1 | each |
shallots
shredded |
*
|
| 1.3 | ml |
cilantro
freshly chopped |
|
| 2.5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
With a food processor and the shredder blade.
Shred the veggies and feed them in one after another.
Mix the rest of the ingredients in a big bowl.
Just lightly toss everything to get it mixed and for the oil to evenly coat.
Adjust the ingredients to suit your taste (and the current contents of your refrigerator).
Cauliflower, turnips, sweet potato, zucchini, or pumpkin will also work in this recipe.
Just keep the starchier items down to one choice.
After mixing the ingredients, put them in a colander and press them to get rid of excess moisture.
Blot them with a tea towel to dry them more.
In a large non-stick frying pan spread the mixture in an even layer.
You want as much contact surface as possible.
Cook them over medium hear but do not stir the mixture.
You want to let it brown nicely.
It should take about 10 minutes to get a nice crust on the bottom.
Place a large plate on top of the pan and invert the pan while holding the plate on top.
If your pan was well sprayed, and truely non-stick, the whole works will come off cleanly onto the plate.
Re-oil the pan and carefully slide the browned hash into the plate to brown the other side.
Serve with ketchup or salsa.
