Friday, July 23, 2010

No Fuss Hashbrowns For One

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*Vegan and gluten free.
This is an easy-as-it-gets recipe. I would let a 12 or 13 year old do this on their own, with limited supervision – not that I have children or know any 12 or 13 year olds. Seriously, though, it's a fast and easy recipe that calls for very few ingredients, quick prep, and instant gratification.

What you need:
1 medium potato½ sweet onion
3 or 4 sprigs of thyme
Fresh ground pepper
Dash of saltOil for cooking
(You can easily adjust the ingredients for more than one serving)

(I'm eating this as I write the recipe!)
How to do it:
Chop up the onion into smallish pieces. They don't have to be perfect and uniform, just smallish so they'll soften up while cooking. Bag the other ½ of the onion and throw it in the fridge for a later use. Dump the onions into the bottom of a small mixing bowl.

Take your handy-dandy grater and grate that potato, baby! Only after you've washed it and picked off the bad spots with a knife, of course! I prefer to just stick the grater in the bowl so I don't have to transfer it over later, but if you do it elsewhere, put the potato in with the onion.
Pick the thyme off the sprigs and do your best to chop those little guys up a bit. Nothing fancy, just get the job done. Dump that in with the onion and potato and add some fresh ground pepper and some salt to the top before digging your hand in and mixing it all up. You could use a fork to do the mixing, but what's the fun in that?

Coat the bottom of a medium or large skillet with olive oil (use a spray bottle or a paper towel moist with olive oil) and heat it up to medium heat. Once hot, dump in the potato mix and scoot around to form to potato blobs. Again, nothing fancy, just makes it easier to turn two smallish hashbrowns than one large hashbrown. Cook for about 3 or 4 minutes per side, or until your desired crispiness is achieved. I topped mine with Daiya and Braggs and flipped them over, Daiya side down, to help melt the cheese. The cheese doesn't stick too bad in the skillet, so just about 30 seconds should do the trick.

Eat and enjoy. Sharing optional.

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