Potatoes are my absolute favourite, but diner-style home fries make me swoon! Call them hash browns, home fries or what have you, these spruced up spuds will cure a mean hangover and are an essential part of a proper brunch. These diner-style bad boys are made using 4 large potatoes, 1 white onion, olive oil, my favourite “breakfast taste in a jar” non-dairy butter flavoured coconut oil, garlic powder, cajun seasoning, salt and pepper. This recipe is so good, I could literally live off this dish alone. The golden crunchy texture, mixed with the sweet sautéed onions and the pop of spice from the cajun spices always have me (and everyone else) coming back for more. I also enjoy these diner-style home fries with hot sauce (yum)! So without tormenting you any further, let’s get cooking.
We will start by par boiling the potatoes is that we will have nice, soft potatoes before cooking. Add the potatoes to a pot and cover with salted water. Bring the water to a boil uncovered and cook for 3 mins. Turn off the heat and let the potatoes sit in the hot water while you prepare you other ingredients, or until they are fork tender. Heat a large pan, over medium heat, and add 1 tbsp olive oil. Add the onions and cook, stirring occasionally, until translucent, about 3-5 minutes. Remove from pan and set aside. Drain the potatoes and let them sit in a colander until they are completely dry, about 5-10 minutes. Heat 1 tbsp oil and 1 tbsp butter-flavoured coconut oil over medium heat, in the same pan you used for the onions. Add the potatoes, garlic powder, cajun seasoning and sea salt and black pepper to taste. Make sure the potatoes are coated in the oil/butter mixture. Spread out the potatoes to a single layer and cook, without stirring, for 7-10 minutes, until the bottoms become golden brown and crispy. Flip the potatoes, and repeat until they’re golden and crispy all over. Add onions and stir to combine. Taste and season as desired.
- 3 pounds potatoes (about 4 large potatoes) cleaned and diced
- 4 tbsp olive oil, divided
- 1 small onion, diced
- 2 tbsp non-dairy butter flavoured coconut oil
- 1 tbsp garlic powder
- 2 tsp cajun seasoning
- salt & pepper to taste
- Add the diced potatoes to a pot and cover with water.
- Bring the water to a boil and cook for 3 mins. Turn off the heat and let the potatoes sit in the hot water.
- While you wait, prepare your other ingredients.
- Heat 1 tbsp olive oil in a large non-stick pan, over medium heat.
- Add the chopped onion and cook, stirring, until translucent, about 3-5 minutes. Remove onions from the pan and set aside.
- When the potatoes are fork tender, drain and let them sit in the colander until they are completely dry, about 5-10 minutes.
- Heat 1 tbsp oil and 1 tbsp butter-flavoured coconut oil over medium heat, in the same pan you used for the onions.
- Add the potatoes, garlic powder, cajun seasoning and salt and pepper to taste, and combine. Make sure all the potatoes are coated in the oil/butter mixture. This will ensure that their edges crisp up.
- Spread out the potatoes so that they are laying in a single layer. Cook, without stirring, for 8-10 minutes, until the bottoms become golden brown and crispy.
- Flip the potatoes, and repeat until they’re golden and crispy.
- Add onions and stir to combine. You should have lost of crispy bits, along with some soft potato morsels.
- Taste and season with additional salt, pepper or cajun seasoning to taste.
Fran says:
Hashbrowns at a whole new level. I’ve tried all kinds of vegan and non-vegan recipes over the years, and this is hands-down the best recipe for hashbrowns. While letting them sit for 8 minutes before turning, I thought the potatoes had burned because they were so dark. It was just dark-crispy goodness. Delicious.