When I label something”easy” you best belie’ dat. It’s gonna be EASY. Easy peasy lemon squeezy and stuff like that. As my talented husband would say #simplicity.  Speaking of husbands, I really can’t take credit for these hash browns, they’re entirely his invention, and they are SO crispy, SO flavorful, SO weekend wonderful that when we eat them I feel like we’re at IHOP getting all the trans-fats and deep fried in canola oil hash brown goodness, only we’re not–we’re getting straight up potatoes in some good healthy fats.  Lots of flavor, none of the harmful chemicals and processes. SCORE.

Now we husband has spent a lot of time trying to perfect our his paleo friendly hash browns using mostly sweet potatoes, because we love sweet potatoes.  The sad thing about sweet potatoes is that they really don’t tend to crisp up very well, leaving our hash brown attempts a pile of orange mush, albeit delicious tasting mush–just not quite hitting the crispy nail on the head.  I think the inspiration for these taters came to my hubs in a dream, he was inspired by the food gods whilst snoozing or something.

But really the tables turned when those folks over at the Whole30 declared the white potato an acceptable food in MODERATION.  Whatever that means, because to me moderation means just one meal a day….right?  I kid, I kid…we seriously do keep our white potato intake to a minimum, though it may not seem like it because two of my four recipes I’ve posted thus far involves white potatoes….you know what, sue me, this is my blog and it’s called Paleo-ISH, so I can write about whatever I want!

Anywhoooo, a little background on the cooking relationship in our marriage before we delve deeper into these sinful potato cakes. I tend to go through phases where I’m all about the cooking of the things–the meals, the snacks, the desserts, all of the things. I get inspired, and I love to share that with my family.  Then I have slumps where trying to come up with a new, fun, tasty, exciting recipe sounds just about like the last thing I’d EVER want to do, so we eat takeout…and lots of it.  Regardless of where I’ve been in my food making love affair, I’ve never really been that great at breakfast.  THAT is my husbands forte, his absolute specialty–and he does it so well! I’m talking big, lovely breakfasts every day of the week that he gets up before me to cook.  As well as make me a delicious cup of weighed, hand ground, scientifically perfect in every way coffee. Back off ladies, he’s mine.

The bottom line is the egg and I have a rocky relationship, I never get them perfect, and he does.  He also gets the bacon perfect. And the pancakes perfect. And the veggies perfect. All of it–so by default he is the breakfast master of the house.  And thank God he is, because without him, these perfect hash browns would have never been born-ded.  So lay back, and take in the simple goodness of these little crispy bites of heaven.

Ingredients:

2-3 medium red potatoes, grated with a cheese grater

3 tbsp cooking fat of choice (we honestly use the leftover bacon or sausage grease, but you could use butter, ghee, or your favorite cooking oil)

Salt and Pepper to taste

Optional:

1 chopped green onion

Directions:

  1.  Grate potatoes using a cheese grater. (not the fine grate, a medium sized grate)
  2. In a medium frying pan allow cooking fat/oil to heat over medium heat.
  3. Add grated potatoes to pan, flattening them across the entire pan.
  4. While cooking, sprinkle green onions on top, as well as salt and pepper to taste.
  5. After allowing one side to crisp up to a golden brown, flip potatoes and continue to cook until golden brown on the other side as well.
  6. Serve alongside your favorite breakfast main dish and ENJOY.
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