For Levi and I, going for breakfast in our fair city is rather limiting. I mean, with my being plant-based and Levi having a slew of allergies to a lot of breakfasty foods it’s been kind of pointless to go out for breakfast for brunch.
Of course, Root Down Workers’ Cooperative were around for a short time at the Farmers’ Market building serving up tasty brunch on Sundays (along with sandwiches and soups during the week), but alas their experiment came to an end and they closed up shop after just a few months. They are making a brief reappearance for Sunday brunch at Station 20 West during the months of November and December, which we have already enjoyed immensely.
There are quite a few iconic diners in Saskatoon which get rave reviews and I admit we don’t go often because, what will we eat? For me, hash browns and maybe some (not gluten-free) toast without butter? For Levi, hash browns and some (clearly not vegan) bacon? It isn’t all that exciting, is it? Notice the common thread though. Hash browns.
Every once in a while – like once every couple of years – we will go to a diner and get our weird mish-mash breakfasts because damn those hash browns are so good. It’s because they’re shredded hash browns. I order mine extra crispy. I shake on the hot sauce. I drink a lot of diner-style coffee and I go home feeling full and comforted and like I belong to the Sunday morning brunch crowd.
In random conversation with Levi one day, he revealed that he knew the secret to making shredded hash browns just like the diners do it. You can imagine how dangerous this information could be. Is it so easy that I would require shredded hash browns every Sunday from here on out? A weekly hash brown binge! Is this why he kept it a secret for so long? Probably. Luckily I’ve been able to control myself and we limit ourselves to just once per month.
So what’s the secret? The key is giving the potatoes a bit of a rinse under cool water before frying. It takes some of the starch (but, not all of it) off of the potatoes.
Now it’s a secret no more. So go, and please enjoy shredded hash browns as part of your next Sunday morning breakfast courtesy of Levi.
- 6 large potatoes
- 1 large onion
- ½ teaspoon seasoning salt
- ½ teaspoon garlic powder
- Oil, for frying
- Grate or shred potatoes and onion. Place in a colander and quickly rinse under cool water. Add seasoning salt and garlic powder. Toss with tongs.
- Heat about 1 teaspoon of oil in a non-stick skillet over medium-high heat. If your skillet isn’t large enough to cook all the hash browns at once you’ll have to do this in batches.
- Add a pile of the seasoned potato/onion mixture to the hot skillet. Spread out on the bottom of the skillet and let it brown up and get crispy, about 6-8 minutes. Flip over the hash browns and brown up on the other side.
- Serve hot with your favorite hot sauce or ketchup.
In the photo above I garnished the hash browns with some sliced green onion and wow it tasted really good. I suggest trying this out if you’re into some nice bite of onion.