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Hash Brown Potato Bowl, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, oil free, no refined sugar, no oil, refined sugar free, dinner, side, side dish, dairy free, dinner party, entertaining

Hash Brown Potato Bowl

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4-6 Servings 1x
  • Category: Breakfast, Lunch, Dinner
  • Cuisine: American

Description

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.


Ingredients

Scale

Ingredient:

  • 5 lbs. Russet potatoes, cut into 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

Instructions

  1. 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. 
  2. Sprinkle the onion/potato mixture with sea salt, pepper, and sweet paprika.
  3. 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. 
  4. 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.   
  5. 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.
  6. Repeat this same process two more times. Season as needed. 
  7. 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.
  8. 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!