Hash Brown Potatoes
4-5 russet potatoes
1-2 Tablespoons oil for cooking
1-2 Tablespoons Everyday Seasoning from Trader Joe’s
Water or vegetable broth for cooking (I like Trafer Joe’s Miso Ginger broth)
Salt to taste
Grate the potatoes and soak in filtered water for about 10 minutes. Then heat oil in a large skillet, add the shredded potatoes in batches that cover the pan in about 1/2 inch layer. Add water or broth, about 1/4 of an inch, cover and simmer until most of the liquid is absorbed. Remove lid, add a drizzle more of oil, potatoes will begin to form a golden brown crust underneath, flip the potatoes over with a wide spatula, brown the other side, serve hot with barbecue sauce or ketchup.
Barbecue Sauce (or ketchup)
1 can organic tomato sauce 15oz
1/4 teaspoon liquid smoke
1/8 cup liquid sweetener, agave, brown rice syrup, molasses or honey
1 Tablespoon 21 Seasoning Salute from Trader Joe’s
1 teaspoon each: garlic powder, onion powder, smoked paprika, salt
4 Tablespoons vinegar (Balsamic, apple cider, red wine or rice)
Mix all ingredients well, best if flavors marinate overnight: refrigerate in a covered container.
For Ketchup omit liquid smoke, and 21 seasoning. For creative options try adding orange zest, sautéed onions, minced pickles or peperocini to the sauces.