Monday, October 1, 2012

4 medium russet potatoes

cut small enough to fit in the chute of your food processor

Put through food processor with shredding blade
Put in wok with 1/2 cup of water

About 20 minutes later.

What better way to get started with Vegan MOFO than with breakfast?  I decided to make hash browns.  Since I do not use oil in my cooking, I cooked them with a little water in my only decent non-stick pan—my wok.  I made them fresh, though I use frozen if I am in a huge hurry.  For this batch I used 4 russet potatoes, cut them in half, put them through my food processor with the shredding blade, then into the wok with about 1/2 cup of water, turned on high for 5 minutes, then to medium for another 5, turned over and cooked on medium for another 10 minutes.  Voila! Crispy on the outside and creamy on the inside.  I like to season them after they have cooked, so I used salt and pepper, then some tomatillo sauce.
Have a great day!

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