Who here loves hashbrowns? I do! I love them in all their possible forms.... actually I can't think of a way that I don't like eating potatoes in general, but hashbrowns are definitely my jam.
I grew up on my grandfathers way of making hashbrowns which was a combination of his skills as a cook in the army and his handiwork as a gardener. I'm sure as a kid I picked out the chard but I remember loving these hashbrowns whenever I visited.
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You can change them up a bit with what fat you use, what variety of potatoes you use and what green you want to add but in the end they are an amazing way to start the day... or end it, no shame here I'll make these any time of day.
The biggest secret to why these are so amazing? The " target="_blank" rel="noopener noreferrer">cast iron pan, it's a must to get the potatoes just right. I'm still lovingly seasoning my pan and I can tell you the first time you can fry and egg in your cast iron pan and have it not stick is like the best day ever.
P.S. Make extra and reheat for a fast meal, soooo gooood.
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Veggie Hashbrowns
Ingredients
- 2 tsp Bacon fat (Can sub for Coconut oil or Ghee)
- 2 Med Russet Potatoes (Cubed)
- 1 Small Sweet Potato (Cubed)
- 1 Small Onion (Diced)
- 3 Cloves Garlic (Minced)
- 1 ½ cups Swiss Chard (Chopped (can sub for Kale or Spinach))
- 1 tsp Salt and Pepper
Instructions
- Gather all your ingredients and heat a cast iron pan with the bacon fat over medium heat.
- Once the pan is hot, add in the potatoes and stir to coat them in the melted bacon fat. Cover with a lid and allow to cook for 5 -7 minutes.
- Be careful as you remove the lid. Condensation will form on the bottom of the lid and begin to drip once removed. I tilt the lid while keeping it over the pan and allow the liquid to go back into the pan.
- When the potatoes start to soften add the garlic and onions to the pan. Saute them for a few minutes to let things brown up.
- Add in the chard and cook until wilted.
- Season with salt and pepper before serving.
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