Last weekend I hit up the farmer’s market with a few of los duderinos. We walked around and snagged some produce then headed over to The Rookery (their place) for brunch. They cooked! Uh-oh boys in the kitch! Hide your kids hide your wife! Just joking, everything was great. Thanks to doze boys and double shout-out to Collin, who made vegan biscuits! Our feast included these delicious sweet ‘tater hash browns and salad with sautéed mushrooms. I can’t promise it will cure your hangover but it’s not a bad place to start.
SP & Carrot Hash Browns
1. Heat 1-2 Tablespoons olive oil in a large frying pan on medium heat.
2. When the oil in the pan is shimmering but not smoking, add the potatoes and carrots. For crispier hash browns, use a potato ricer or paper towel/cloth to remove as much liquid from the potatoes and carrots as possible before adding them to the pan.
3. Add paprika, cumin & chili powder (for spicy hash browns) plus salt and pepper to taste. Cook 12-15 minutes until the hash is golden brown and starting to get crispy, stirring often.
Serve paired with a tofu scramble, crispy toast, or a salad topped with sautéed mushrooms: