Saturday, November 19, 2011

lower-fat hash browns and my thanksgiving recipes on today show site

The secret of a crispy hash brown? Squeeze out as much water as you can.
Want to succeed at hash browns without really trying? I have two words for you: squeeze and patience.  [You'll see why once you read the recipe, below.] If you make them in a non-stick pan like I do, they can actually be semi-healthy – at least, say, compared to greasy spoon diner hash browns. My new cookbook, Celebrate Vegan, features a decadent recipe for Down Home Hash Browns for 4. The recipe below is a lower-fat modification that I'm calling 1-1-1 Hash Browns. It serves 1, and you use 1 potato and 1 tsp of oil.


Celebrate Vegan Thanksgiving Recipes on the TODAY Show Web Site
Fig-Pecan Stuffed Acorn Squash from Celebrate Vegan. Get the recipe on the TODAY Show web site.
Before I give you the hash brown recipe, if you need some Thanksgiving menu ideas, yesterday, the TODAY Show web site featured some Thanksgiving recipes from my new cookbook. It also showcased some yummy dishes from Sarah Kramer [one of my vegan heroes]. Check out the article if you need some plant-based Thanksgiving inspiration. Recipes shown include:

  • Fig-Pecan Stuffed Acorn Squash [My recipe]
  • Seitan with Apples and Quince [My recipe]
  • Chocolate-Swirl Cheesecake [My recipe]
  • Wilted Kale Super Salad [Sarah's recipe]
  • Savory Shepherd's Pie with Mushroom Gravy [Sarah's recipe]
  • Wolffie's Pumpkin Pie [Sarah's recipe]


"1-1-1" Lower-Fat Hash Browns

  • 1 potato, peeled and grated
  • 1 tsp canola oil
  • Salt and pepper

Serves 1

First, using cheesecloth or a clean linen tea towel, squeeze all the water from the taters. All of it. Till your hands hurt. This will make for a crispy hash browns.

Heat the oil in a non-stick pan over medium. Spread the hash browns in an even layer and season with salt and pepper.

Here's where the patience comes in. Let them sit for 10-15 minutes. Resist the urge to peek any sooner. Go brush your teeth and make the bed. Put a load of laundry in. After about 10 mins, gently lift the browns with a spatula to see if they're golden on the bottom. If not, cook a few more minutes, If they are golden, gently flip them, cook for 10-15 minutes on the other side. Eat as is or with ketchup.

6 comments:

Anne said...

Looks fantastic! Congrats on being on the Today show site. With such delicious recipes, I'm sure many more people will become interested in making more vegan dishes. Happy Thanksgiving!

Melomeals: Vegan for $3.33 a Day said...

Woohoo!! That is awesome Dynise! BTW, I've made several recipes from your book and will be blogging soon!

VeggieLow said...

woo hoo for your recipes being on the today show site! hope some omnis try them! also the hashbrowns look great; but i like the sound of the "decadent" ones more :)

Amy @ Eggies said...

Wow, talk about great marketing getting your recipes on the Today Show's site. Congrats! The images you posted with your article made my mouth water..lol

Vegiegail said...

WOW! Congratulations! Thanks for sharing your tips for making perfect hash browns. I'll be making them this way from now on. And I just received my copy of Celebrate Vegan! It's gorgeous, and I cannot wait to sink my teeth into all of the recipes!

Becca @ Amuse Your Bouche said...

Those hash browns look amazing!