LET’S TALK ABOUT POTATOES
Hey, Momma Paige here! I am excited to launch this new blog series, “Pantry Staple Slay”. This series pays tribute to the pantry. You know, that random closet in your kitchen that holds all your canned and dry goods. Maybe even a couple of potato chips, plates and utensils.
Some pantries are small or large. If you are like me, you had to get a little creative to build a pantry. No matter the size, pantries can hold everything you need to create a plant-based meal without breaking the budget. Follow us from month to month for the low-down on how to make a quick, delicious (and low cost) meals with common pantry staples and a little slay, of course.
This week, I am kicking off this service with…(drumroll, please)…the potato!
Here’s the low down on potatoes.
Did you know that there are over 4,000 varieties of potatoes? According to the International Potato Center, “there are more than 4,000 varieties of native potatoes, mostly found in the Andes.” Here in the United States, we commonly find just seven varieties – Russet, Yellow potatoes, White, Red, Purple or Blue, Fingerling and New.
Babe, Your Hashbrowns Though!
One of my favorite potato dishes is made with Yellow potatoes. On a snowy winter morning, my husband, Papa Paige, made the most amazing hashbrowns for me. All I could say was – “Babe, your hashbrowns though.” It was truly love at first bite.
How are these hashbrowns different? What adds the slay factor? The yellow potatoes are accompanied by onion, garlic, green bell pepper, mushrooms and broccoli florets perfectly fried in a cast iron skillet. Only six fresh ingredients, not including the oil, salt and pepper.
I’ve enjoyed learning how to make this recipe, and I am excited to share it with you. The best part? There are no precise measurements for this. It all depends on what’s in your fridge and pantry. If you don’t have a quarter of a head of broccoli or you want more broccoli – you do you! You only have sweet onions and not white onion – don’t rush to the store, use what you have.
Let’s slay these potatoes!
The magic in the Baby, your hashbrowns though dish is all about making them your own. Here is my rough outline, feel free to add your own slay to the mix.
Here’s what I use.
4 to 5 medium yellow potatoes - peeled, diced and parboiled
Quarter of a white onion, diced
2 cloves of garlic, minced
Quarter of a green bell pepper, diced
5 Baby Bella mushrooms, quartered
Quarter head of broccoli, roughly chopped
Here’s how I make it.
Heat 4 tablespoons of vegetable oil in a cast iron skillet. Add all the ingredients. Stir to keep the vegetables from sticking, but allowing them to brown.
Potatoes should be browned, the onions opaque and the broccoli bright green. Season with salt and pepper to your liking.
How long does it take? It depends on how crispy you want your hashbrowns. I usually cook them for about 20 minutes.
Take it up a level.
I can eat these hashbrowns every day just as they are. If you want to amp up the flavor, make a breakfast burrito - place about a half cup of the mixture inside a warm flour tortilla, roll it like a burrito and top with your favorite taco sauce.
Does this recipe have your mouth watering? Give it a try! Don't forget to use #plantbasedslay if you are posting to your socials. We love to see your work!
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