Anyone else all about that savory breakfast? We definitely enjoy this savory breakfast! Simplicity at its best, our crispy and incredibly tasty Hash Brown Potatoes are perfect for breakfast, lunch, or dinner. Packed with wholesome and healthy ingredients: tomatoes, arugula, avocado, hash brown potatoes, and some zaatar flat bread. You can never go wrong with this delicious bowl of beautiful tatars!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi! Robin here.
TP109 is a potato connoisseur. He LOVES potatoes. He especially loves hash browns, the crispier and crunchier, the better. He often regales me with tales of his beloved MoVito’s and how absolutely A-mazing their hash browns were. MoVito’s was a small dinner/luncheonette located in Liverpool, New York on Old Liverpool Road. It was run by two Italian guys, Moe and Vito. MoVito’s was near the office were TP worked and he would go there before work, or at lunchtime, and even sometimes at night. He couldn’t get enough of their hash browns and Italian toast. He made a meal out of them.
According to TP109, MoVito’s had THEE BEST hash brown potatoes in the whole entire world. Evidently, these hash browned potatoes were legendary, either that, or they were legendary in his own mine just because he loved them that much. LOL
Any time and every time, I made hash brown potatoes, TP would start talking about “MoVito’s” and their legendary potatoes.
Unfortunately, MoVito’s is no longer in business. Vito passed in 1995, but I believe MoVito’s had closed in 1985 or so. God rest his soul and may his legendary hash brown potatoes live in infamy! 🙂
The second TP realized I was making hash brown potatoes he started stalking the kitchen. I had not made them in quite some time since we went Whole Food Plant Based, so TP was in 7th heaven. He immediately started retelling old MoVito stories to anyone in the house who would listen. I banished him to another room while we worked on creating hash brown potato perfection.
Hash Brown Potato Bowl
Monkey and I created a Hash Brown Potato Bowl for TP to test drive. Of course, these hash browns could not live up to MoVito’s legendary potatoes simply because ours are not doused in butter, oil, and salt, but TP loved them all the same. He loved the bowl concept and happily dug in and devoured it, and went back looking for more.
Yup, Dad and his MoVito’s hash brown potato stories. We have all heard about MoVito’s hash brown potatoes a million times. I honestly wonder if these potatoes were really that amazing or maybe they simply remind him of home (Central NY).
Our hash brown potatoes are delicious, tasty, AND healthy. I love them either on their own or in our Hash Brown Potato Bowl.
I LOVE to put hot sauce on them. It just really kicks up the flavor and adds a whole new dimension of YUMMMM.
Give ‘em a try, I bet ours are every bit as good as MoVito’s. Hee Hee
- Large ceramic/enamel lined skillet or cast iron skillet.
Simplicity at its best, our crispy and incredibly tasty Hash Brown Potatoes are perfect for breakfast, lunch, or dinner. You can never go wrong with this delicious bowl of beautiful tatars! A fabulous Whole Food Plant Based recipe. Vegan, oil free, sugar free, gluten free, no highly processed ingredients.
- 5 lbs. Russet potatoes, cut into 1¼ inch cubes, boiled and refrigerated, left-over potatoes
- ½ large red onion, finely diced
- Generous sprinkle sea salt (+/- to taste)
- Freshly ground pepper (+/- to taste)
- Generous sprinkle sweet paprika
Hash Brown Potato Bowl Ingredients:
- Hash Brown Potatoes with a drizzle of hot sauce
- Avocado chunks with a fresh squeeze of lime juice
- Sliced Tomatoes with a sprinkle of sea salt and pepper
- Greens: Baby arugula with red onion slivers and a splash of balsamic vinegar
- Wedge of Zaatar quinoa flatbread
- Fresh flat leaf parsley, chopped
- In a large ceramic/enamel-lined skillet or cast iron skillet, add the finely diced red onion; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Do not add water or broth to prevent the red onions from sticking. Watch them closely, when they start to stick, immediately add the refrigerated boiled potatoes to the skillet and gently mix the sautéed onions in with the potatoes.
- Sprinkle the onion/potato mixture with sea salt, pepper, and sweet paprika.
- With the back of a spatula or wood spoon, press the potatoes down to ensure that the potato mixture is in contact with the bottom of the pan. This is how you will get your crispy bits.
- Cook undisturbed for 2 minutes. With a thin edged spatula, flip over the potatoes in sections, then sprinkle this side with sea salt, pepper, and sweet paprika. And again, press the potatoes down firmly with a wooden spoon or spatula to ensure that the potato mixture is in contact with the bottom on the pan. Some potatoes will break open and that is fine, just don’t smash them all open.
- Again, cook the potatoes undisturbed for 2 minutes. Then again, with a thin edged spatula, flip over the potatoes in sections. You should see that the potatoes are browning nicely and developing a crust. It’s OK if the crust breaks away from the potatoes, just push the broken bits of crust back into the potato mixture.
- Repeat this same process two more times. Season as needed.
- Once the entire potato mixture has been heated through thoroughly and has multiple layers of browned crusts throughout the mixture, it is ready to serve.
- Create potato bowls. Use a large individual bowl per person; add hash brown potatoes drizzled with hot sauce (or WFPB ketchup). Then place some avocado chunks drizzled with lime juice in the bowl, followed by lightly seasoned tomato slices and a handful of baby arugula with red onion slivers topped with a splash of balsamic vinegar. Then wedge some pieces of Zaatar quinoa flatbread along the edge. Sprinkle some freshly cut flat leave parsley across the entire dish. Enjoy!
Storage: Cool to room temperature, then refrigerate. Use within 7 days.