Sep 13, 2012

kohlrabi and potato hash browns


Life is starting to settle down a bit here in the Chookie Chookie household.  Husband and I are well into the fall semester and we're getting used to his new schedule.  Two nights a week he works into the evenings, so we don't eat dinner together those nights.

Instead, I put together something like this and call it dinner.  (Although last night, I believe my sad little dinner consisted of leftover homemade bread, a slice of cheese, and some granola.  So, I guess it could be worse than hash browns.)



It seems like such a waste to cook a full-blown meal to sit there by yourself to eat.  I can't even imagine what my diet would be like if I were single!  It would probably be filled with granola bars, coffee, and pizza.  Every. Night.

...Perhaps with a hash brown thrown in there once in a while for good measure.


Kohlrabi and Potato Hash Browns
Serves 4

Ingredients:
  • 1-2 tbsp olive oil
  • 1 kohlrabi, peeled and grated
  • 1 Russet potato, peeled and grated
  •  salt and pepper, to taste
Coat the bottom of a large saucepan with olive oil and heat it over low heat.  Combine the kohlrabi, potato, salt and pepper in a bowl.  Add it to the heated oil and press the mixture down slightly using the back of a spoon or a spatula.  Cover the pan and let the hash browns cook until they're brown along the edges, about 15 minutes.  Remove the lid and let the hash browns cook for another 2-3 minutes, to release the extra moisture.  Serve warm and refrigerate leftovers.





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