Since I've been eating more carbs lately, one of my favorite things to eat for breakfast is hash browns.
In addition to carbs, I'm trying to eat more salt. Most of us don't eat enough salt these days. We eat about half the salt we used to eat a hundred years ago.
“…a lack of sodium slows metabolism, lowers carbon dioxide production, and creates inflammation, stress and degeneration. Rephrasing it, sodium stimulates energy metabolism, increases carbon dioxide production, and protects against inflammation and other maladaptive stress reactions.” — Ray Peat
“A very recent study demonstrated that when healthy people were placed on a very low-salt diet they developed insulin resistance within seven days.” — Morton Satin PhD and Vice President, Science and Research at the Salt Institute, in Wise Traditions, Spring 2012
Nothing like kicking off your morning and your metabolism with some salty, starchy hash browns.
Coconut oil is very good for the thyroid. I don't like the idea of eating hash browns cooked in soybean oil, which is what you get when you eat them at a restaurant.
Now you can make healthy and totally delicious hash browns at home. This recipe is a snap, especially if you have a food processor. Your family will love these hash browns!
I don't recommend using regular virgin coconut oil for this recipe. I don't like the flavor of coconut with hash browns. Expeller-pressed coconut oil has no coconut flavor, and you get all the benefits of coconut oil.
I hate hash browns when they are undercooked, don't you? I love them when they're nice and crispy and golden-brown. The trick to these hash browns is spreading them out thinly in the skillet. If you need to make a lot of them, use 2 or 3 large skillets so the cooking time will go faster.
Where to Buy Expeller-Pressed Coconut Oil
I buy it in the money-saving 5-gallon bucket. It's extremely shelf-stable and will last in your kitchen for years (of course, mine never lasts that long — I go through a bucket in about a year or so).
Potatoes, Idaho or Russet, not peeled, organic if possible (4 ounces)
Expeller pressed coconut oil –
Cast iron skillet
Food processor or box grater
1. Heat up the coconut oil in a cast iron or stainless steel skillet on medium heat.
2. Meanwhile, shred the potatoes in your food processor or grate on the largest hole of a box grater. Remove excess moisture by squeezing the grated potatoes in some paper towels or a dish towel.
3. Add the shredded potatoes. Spread them out in a thin layer in the pan. If they are spread too thickly, you will end up with an uncooked middle.
4. Cook for 5 minutes without disturbing.
5. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Cook until golden brown on both sides.
6. Serve immediately with generous amounts of sea salt and ketchup.