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Currently showing posts tagged home fries

  • Potato Leek Hash Brown Pancakes with Homemade Ketchup

    Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well you’re in luck, because this recipe gives you all of the flavor and non of the fuss. All you need is a basic blender and a bowl and you’re on your way to fast, hashbrowny goodness in about 5-10 minutes.  You can add in other veggies like spinach, or use half sweet potato half russet potato. Serve with condiments of choice, though ketchup is the good ol American standby. I’ve included our recipe for easy homemade ketchup if you want to give it a try. Tastes better than store-bought, is healthier, and keeps a while in the fridge. Enjoy!


    Potato Leek Hash Brown Pancakes with Homemade Ketchup

    Vegan, Optionally Gluten-free, and Soy-free

    Servings 2 

    Prep time: 5-10 minutes Cook time: 15-20 minutes

    Pancake Ingredients:

    1 cup russet potato, chopped (skins on)
    1 cup leek, chopped (or onion)
    1/2 cup water
    1 cup flour (GF all purpose or wheat)
    1 tsp salt
    1/2 tsp black pepper
    1/8 cup finely chopped red bell pepper 
    2 Tbsp fresh parsley, chopped


    Homemade Ketchup
    6 oz can tomato paste
    1/4 c agave syrup 
    1/2 cup white vinegar
    3/4 tsp brown sugar 
    1/2 tsp salt 
    1/8 tsp garlic powder 
    1/8 cup water


    1. For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.

    2. Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.

    3. Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.

    4. If making ketchup, simply combine all ingredients tomato paste through water in a small sauce pan and whisk to combine. Simmer on low heat for 5-10 minutes until fragrant and bubbling and transfer to a bowl to cool. Store in fridge and use as needed.

  • Ketchup Baked Home Fries

    What's better than a ketchup draped pile of steaming potatoes in the morning? Ever consider coating them in ketchup before you cooked them? I did, and this is what we got! With a little garlic and spices tossed in these came out crispy, savory, and delicious. Potatoes are full of potassium, and are a great staple to keep in the pantry. Experiment with different potato varieties, red skinned, blue potatoes, or the darling fingerlings. These will make a lovely addition to your next brunch!


    Ketchup Baked Home Fries

    Serves 2-4 Prep time: 10 min Cook time: 20-25 min

    5-6 medium yukon gold potatoes, cubed (no need to peel)
    2 cloves garlic, finely chopped (optional)
    1-2 Tbsp neutral oil (avocado, grape seed, canola)
    1/4 cup potato starch (or corn starch)
    1/8 cup ketchup
    1 tsp paprika
    1 tsp salt
    1 tsp black pepper
    1-2 Tbsp freshly chopped parsley (optional)


    1. Preheat oven to 425 degrees, lightly oil baking sheet and set aside.

    2. Cut potatoes into roughly 1 inch cubes and place on baking sheet. Cover with remaining ingredients and use your hands to toss to coat.

    3. Spread into an even layer on baking sheet and bake for 15 minutes. Remove from oven, flip potatoes and bake for another 5-10 minutes.

    4. Serve sprinkled with fresh parsley if desired and ketchup drizzled on top. Enjoy!