Wednesday, January 19, 2011


Is it just me, or do hashbrowns taste 800 times better when the potatoes are cut in cubes?

Vegan Hashbrown Potatoes


2 large russet potatoes, diced into cubes
1 tablespoon soy butter
1/2 large onion, diced
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste


Soak the potatoes in a big bowl of water and about 1 teaspoon of salt.

While the potatoes are soaking, sautee the onions in the soy butter until they are translucent in a medium to large skillet (my skillet was a bit too small for the amount of potatoes I made...oops! Lucky for me the potatoes shrink as they cook, so they became more manageable towards the end).

Drain the potatoes and add them to the butter and onion in the skillet. Add basil, oregano, salt and pepper.

Continue to cook on medium heat for about 30-60 minutes, and stir every 10 minutes so they don't burn on the bottom of the pan.

You can cook them for as long or as short as you like. It all depends on how crispy you like your hashbrowns.

Makes 2-3 servings.


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