Google+ Allergy-Free Vintage Cookery: Hash Browns with Tomato Ginger Jam


Saturday, September 10, 2011

Hash Browns with Tomato Ginger Jam

One of our favorite weekend activities is cooking a special breakfast on Saturday morning.  Before allergies took over our lives, pancakes were our entree of choice, but despite weeks of experimenting, we have yet to come up with a gluten-free, egg-free, dairy-free pancake that's not soggy in the middle.  We're still trying, but in the meantime, I decided it was time to try a few other breakfast options so our table wasn't surrounded by sad faces!

My oldest son is a huge fan of hash brown potatoes.  Typically, these are made with onions and fried in butter, but we were able to leave out both with great success.  We cooked the potatoes in oil (that was easy), and to make up for the loss of the flavor of the onions, I made a super-easy tomato ginger jam (adapted from an Epicurious recipe) that really pulls the whole plate together.  I'm still working on my flipping technique, but the flavor gets an A+ !!

Hash Browns with Tomato Ginger Jam

6 medium potatoes
1/4 cup canola oil (or your favorite oil)
salt and pepper to taste

3 tomatoes
1/2 tsp grated fresh ginger
1 Tbsp olive oil
1 Tbsp sugar (use coconut sugar if you are avoiding refined sugar)
salt and pepper to taste

Peel and shred the potatoes, then roll them up in a dishcloth (jelly roll style) and twist to press out as much moisture as you can.  Mix in salt and pepper.

Warm the canola oil in a large frying pan and press the potatoes down into a large cake that fills the pan.  Cook over medium heat for at least 8 minutes (peek to see if the bottom has browned before you attempt to flip).  Start the tomato jam while you're waiting for the potatoes to cook (see below).

Slide the potatoes out of the pan onto a plate with no lip, add a bit more oil to the pan, then flip the potatoes back into the pan.  Cook for another 6 minutes or so.  You may need to reduce the heat if the potatoes start to cook too fast.  Remove from heat when the bottom has browned, and cut your big potato cake into wedges to serve.

Meanwhile, dice the tomatoes and mix them right in a small saucepan with the ginger, oil, sugar, salt and pepper.  Heat over medium-low for about 10 minutes, stirring occasionally.  Serve warm on top of the hash browns.  This jam also tastes great with rice pasta as a zippy sauce!

Shared at Strut Your Stuff Saturday at Six Sisters' Stuff and Once Upon a Weekend at Family Ever After and Friday Favorites at Simply Sweet Home and Nifty Thrifty Sunday at Nifty Thrifty Things and So Sweet Sunday at Little Rays of Sunshine and Sundae Scoop at I Heart Naptime and Weekend Wrap Up at Tatertots and Jello and Whole Health Weekend at Nourishing Treasures and Fresh Bites Friday at Real Food Whole Health and Real Food Wednesday at Kelly the Kitchen Kop and Pennywise Platter Thursday at The Nourishing Gourmet and the Homestead Barn Hop at The Prairie Homestead and Motivate Me Monday at Keeping It Simple and Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms and Mangia Monday at Delightfully Dowling and Homemaker Monday at 11th Heaven's Homemaking Haven and Fat Tuesday at Real Food Forager and Makin' You Crave Monday at Mrs. Happy Homemaker and Good and Tasty Tuesday at Stay at Home Babe and These Chicks Cooked at This Chick Cooks and Weekend Gourmet at Hartke is Online and Thursday's Treasures at Recipes for My Boys and Freaky Friday at Real Food Freaks and Wellness Weekend at Diet Dessert and Dogs.


  1. This looks really delicious and should be so healthy!

  2. You should try frying in coconut oil instead :)

    Thank you for your submission on Nourishing Treasure's Whole Health Weekend Link-Up.

    Check back on Friday when the new link-up is running to see if you were one of the top 3 featured posts! :)

  3. Sounds so good! Now I don't want my banana muffins anymore :)

  4. Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Coconut oil would be better than canola.

  5. I love hash browns.

    I made a green tomato jam last week (canned it) and it has such an unusual flavor. Your tomato ginger jam sounds great too!

  6. Thanks everyone! I can't fry in coconut oil because I have one little guy who's allergic to it, but I totally understand what you're saying :)

  7. The jam sounds amazing!!

  8. Lisa, would you mind adding a sugar sub for the jam so I can keep it up on Wellness Weekend? Love the concept! Thanks. :)