Veggie Hashbrowns

Veggie Hashbrowns in a cast iron pan - A Stray Kitchen


Units Scale
  • 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 1/2 cups Swiss Chard (Chopped (can sub for Kale or Spinach))
  • 1 tsp Salt and Pepper


  1. Gather all your ingredients and heat a cast iron pan with the bacon fat over medium heat.
  2. 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. 
  3. 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.
  4. 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.
  5. Add in the chard and cook until wilted. 
  6. Season with salt and pepper before serving.