Homemade Hashbrowns

Sorry I missed my post yesterday! We were tending to the care of my sweet Audrey. She has had a high fever and trouble breathing the past couple of days. 

We've been at my husband's brother's clinic (Dr. Jared Nielsen @ the Nielsen Clinic) keeping her on oxygen and she's doing SO much better! We've also had her on some natural supplements and homeopathics. She has made a total turn around.  It's amazing what oxygen alone does for the body. It allows the body to to function normally and help heal itself! She was a different girl after just a couple of sessions! Dr. Jared has some great hyper baric chambers that provide amazing healing as well. You can contact his office above for more information. 

Well, before things got crazy, I made this next super yummy recipe. My husband says it's different than anything I've made but he LOVED it! They're a healthy low-fat version of home-fried potatoes and they made a delicious breakfast side dish along with eggs or whatever else you're serving. 

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Homemade Hashbrowns

Homemade Hashbrowns

(gluten free, dairy free)
Adapted by jalene from a recipe from The Cancer Survivor's Guide

Makes 4 side servings
Ingredients:

• 3 medium Russet potatoes, scrubbed
• 1 small onion, diced small
• 4 tsp gluten free soy sauce (we use San J's Organic Tamari Gluten Free Soy Sauce)
• 1/2 tsp paprika
• 1/4 tsp fresh ground pepper
• 6 cherry tomatoes, cut into quarters (optional)
• 2 green onions, thinly sliced (optional)
• water

Directions: 

1. Cut the potatoes into 1/2 inch cubes and steam them for about 10 minutes or until just tender. Remove from heat and set aside. 
2. While the potatoes are steaming, heat 1/4 cup water in a large nonstick skillet. Add the diced onion and cook, stirring frequently, until the water has evaporated and the onion begins to stick to the pan. Scrape the pan as you add 1/4 cup more water and repeat the process until the onion is brown and cooked. (About 15 minutes.)
3. Add the potatoes to the onions and sprinkle with soy sauce, paprika, and pepper. Cook, stirring frequently until the potatoes are golden brown. Add the tomatoes and green onions and toss for an additional minute. Serve warm.

Store uneaten potatoes in a covered container in the fridge for up to 3 days.

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