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Wednesday, November 4, 2009

hash brown potatos

Another delightful and easy breakfast item and it pairs wonderfully with the previously posted tofu scramble.

I prefer to use white creamer potatos for this dish.

1 pound potatos
1 tsp sea salt
1 tsp sweet paprika
a couple of fresh rosemary sprigs
1 tbsp safflower oil
2 tbsp chopped parsley
freshly cracked black pepper to taste

Using a mandoline, slice the potatoes thin.

In a glass baking dish, place potatoes and sprinkle with salt and paprika and rub it in well. Add oil and rub that in. Place rosemary twigs under potatoes, wrap well and roast for 30 minutes at 425. Remove cover for last 5 minutes of baking. sprinkle with parsley and serve

See how easy it is to make amazing food? No need to go buy frozen processed potatos as it takes only a tiny bit of time and effort to make your own. As always use this "recipe" as a springboard to improvise with. Vary the spices and herbs you put into this and find your own approach. Experiment with different types of potatos and learn about the different flavors and textures.

1 comment:

  1. I will make this very soon! I'm hungry just thinking about it!