Carrot Hash Browns Recipe
Brighten up breakfast with a variation of the ubiquitous hash brown. Substitute shredded carrots for potatoes and begin your day with a nutritious serving of delicious, healthy veggies. Carrots are full of the powerful antioxidant, beta carotene, which your body can convert to vitamin A. Your parents probably told you to eat your carrots for good reason.
Fortunately, carrots are available year round. When buying carrots, look for a bright orange-gold color and medium size. If the tops are still attached, be sure they are bright green and healthy looking. Remove the tops before storing carrots in a cool, dry place. The tops tend to draw moisture from the carrot and make it rubbery.
Carrot Hash Browns Recipe Instructions
carrot hash browns recipe
- 1 medium carrots, scrubbed with skin on
- Fresh rosemary and parsley
- 2-3 Tablespoons olive oil
- Garlic salt and black pepper
- Melt the butter or heat the olive oil in a cast iron skillet until it begins to glisten.
- Shred the carrots in a food processor or buy match stick carrot slices.
- Toss with fresh rosemary and parsley.
- Spoon the vegetables into the hot skillet and tamp them down gently with a spatula.
- Season to taste with black pepper and garlic powder.
- Cook over medium low heat until the bottom of the carrot layer begins to brown.
- Turn the carrots and brown until all are evenly browned.
- Serve in a cheerful Zak dish to make your morning even sunnier.
Here is a delicious variation:
- 1 16oz. bag of carrot chips or carrot coins (Carrot coins can be made in a food processor from whole carrots) carrots, scrubbed with skin on
- 1/4 cup salted butter
- Garlic powder and black pepper as desired
- Preheat your oven to 350 degrees.
- Line a roasting pan with aluminum foil.
- Layer the carrot chips, slightly overlapping.
- Pour melted butter over the carrot chips.
- Dust with garlic powder and pepper to your taste.
- Roast for 30-35 minutes, rotating the pan midway. Roast a little longer if you would like them browner.
This post was contributed by Becky Palmer
Becky Palmer, a recently retired teacher, spent 30 years teaching and has a Masters in Education from Gonzaga University. Currently, Becky enjoys time with her 9 grandchildren and lives in Spokane, WA.