Oh lord, I couldn’t stop eating these hashbrowns. They are so good! So good in fact that I thought about hiding them from my husband so I could have them all to myself. But, I am a good wife and am allowing him to have some. The things you do for love…
I used a cheese grater to grate my potato into small shreds. If you don’t have a cheese grater you can simply cut them into small shreds or small cubes. You just won’t want your potato to be chopped in large chunks. If you are not dairy-free feel free to use a dairy cheddar cheese. Dairy hates me, but luckily I still have options these days to get my cheese fix. I used Daiya Cheddar Style Shreds. For being free of dairy, gluten, soy, eggs and nuts this cheese is delicious!
These hashbrowns would be a great way to add a healthy complex carbohydrate to any meal. Maybe you workout fasted in the morning, add these to your post workout meal. Maybe you’re in the mood for a savory breakfast spread, add these along side some eggs. Maybe you just want some damn hashbrowns, add these to your weekly meal prep and have them anytime you want!
- 1 russet potato, washed and grated
- 4 pieces of bacon. chopped
- 1 cup grape tomatoes, quartered
- ½ cup dairy free cheddar cheese
- 1 green onion, sliced
- Place a skillet on the stove over medium high heat. I used a cast iron skillet. Add the bacon and cook until browned. Transfer the bacon to a paper towel lined plate and pat grease. Leave behind as much grease in the pan as possible.
- Add the grated potato to the skillet in an even layer. Let cook for 3-5 minutes or until golden brown. Flip and let cook for an additional 3-5 minutes.
- Stir in the tomatoes. Let cook for 1-2 minutes or until the tomatoes are soft.
- Sprinkle the cheese on top the hashbrowns and place a lid on top until the cheese melts. Sprinkle the bacon and green onion on top.
- Enjoy!
