Tuesday, April 1, 2014

Purple Potato Hash Browns

Hi Folks!  I've discovered purple potatoes!! I  saw a television clip on purple potatoes and while produce shopping at a local market I saw some and decided to try them out. I made hash browns with both white and purple potatoes and the result was glorious!

 
The flavor profile is similar to white potatoes, but I noted a slight nutty flavor.  The texture is also similar to white potatoes, so it would be a good addition to potato salad.

 
Purple potatoes are native to South America and differ from their white counterparts mainly in their antioxidant content.  Anthocyanin is the purple pigment found in grapes, blueberries, blackberries, cherries and other dark blue or purple food.  Anthocyanin is more that a pigment.  It actually has antioxidant properties.  Antioxidants quench free radicals roaming around in our bodies that can harm our cells and organs.  Plus all potatoes are an excellent source of potassium.

See how I made these delectable hash browns with an anthocyanin kick!


Step 1 - wash and cut up all ingredients.  Keep the skin on the potatoes.  There's a lot of nutrition in the skin.
Purple hash brown ingredients: garlic, onion, purple potatoes, white potatoes
Step 2 - shred all ingredients (including the garlic and onions) in a food processor (my new FAVORITE kitchen gadget).
 
 Step 3 - add to a bowl and mix in desired seasoning (salt, pepper, herbs, etc.)
 
Step 4 - Fry using coconut oil  (not shown)

Step 5 - ENJOY!!!





Any purple potato recipes you would like to share?

 Peace and love!