You’ve heard of hash browns? The popular breakfast dish consists of potatoes, browned in a pan, stovetop. This morning I made a variation using large slices of carrots: a sweet beginning to this October week.
serves 2
INgredients
3-4 carrots
3 Tablespoons sesame oil
a few pinches sea salt (I used Himalayan pink here)
Process
Trim the ends and remove any tiny hairs from the carrots. Rinse them and slice them into paper-thin ovals.
Heat a cast iron or stainless steel skillet for about 3 minutes. Add the sesame oil and the carrot slices.
Brown them on both sides (the thicker the slices, the longer they’ll take to cook, but it should take about 2 minutes on each side); remove from the pan and dredge on a plain (not printed, if possible) brown paper bag.
Sprinkle with sea salt and serve.
©Nancy Wolfson-Moche 2013
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