My mother cooked for us almost every single night growing up. This was both awesome and frustrating (for us as well as for her, I'm sure) for a number of different reasons. First and foremost being that all three of the children had foods we would and wouldn't eat. But the one thing we could all agree on? Potatoes. We all loved potatoes in any form - mashed, roasted, baked, fried. Any way you could cook them, we wanted them.
Fast forward to my first semester of college, and my dorm was oh-so-conveniently located a few blocks away from a Waffle House - and can you guess what my favorite dish was? I actually still have cravings of those deliciously greasy, perfectly crisp hash browns coming off the skillet and directly onto my plate. I remember watching anxiously as the lady behind the counter (who looked, by the way, like the ideal diner lady - glasses, apron, and all) would slap the plate down in front of me, and I almost didn't want any other part of my meal. Just leave me alone with the hash browns, please.
Good hash browns - the greasy, shredded, Waffle House kind - are near impossible to find in New York. There are a handful of places here I've discovered, but as a whole, they're a rarity. I've had to adapt to this, and have now become somewhat addicted to home fries. Home fries, in case you're not clear on the difference - they're basically cubed potatoes that are oven-roasted, browned on the side and perfectly tender in the middle. They're not hash browns, but they'll do. They're also not exclusive to breakfast; they can be an ideal side to any dish, accompanying everything from roast chicken to omelets.
And (!) in accordance with The Rabbit Food Diaries, these tasty little babies are vegan and gluten-free. Which means you can munch happily and healthily!
Sunday Morning Home Fries (Vegan, Gluten-Free)
Recipe from yours truly. If you're looking for something you can do on the stove top, try this one from Minimalist Baker.
- 1 to 2 Potatoes (I used regular white potatoes, but I've also tried - and loved - red or Yukon gold)
- 2 Large Carrots
- 1 Small Red Onion
- 2 to 3 Cloves of Garlic
- Olive Oil (I tend to eyeball it, but you can use 2-ish Tablespoons)
- Pine Nuts
- Salt (I prefer Pink Himalayan)
1. Pre-heat oven to 400 degrees F.
2. Cube the potatoes into 1/2 inch squares. Slice the carrots into matchsticks. Slice the onion into half moons. Mince or slice the garlic - I tend to leave them sliced thinly because I like how brown and flavorful they get).
3. Place all the above ingredients, along with the pine nuts, in a large glass bowl and coat thoroughly with olive oil and salt. I like to use my hands to toss everything together; it's messy, I know, but it ensures everything gets good and coated.
4. Spread everything onto a cookie sheet. Make sure that the potatoes have their sides facing downwards onto the sheet, so they can crisp up and get a crunch.
5. Place in oven and cook for 30 minutes, taking them out every 10 minutes or so to flip with a metal spatula to make sure nothing's getting burnt or sticking to the cookie sheet.
6. Serve hot and enjoy!
Do you like hash browns or home fries better? If you try the recipe, show us! You can tag us on Instagram (@hippieteaparty), leave a comment below, or even shoot us an e-mail at email@example.com. Happy Sunday, hippies!