Thursday, November 10, 2011

Spicy Spanish Potatoes

This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.

Recipe: see page 78 of Vegan Fire and Spice.
This is a good, spicy alternative to hash browns. The only thing I wasn't sure about in the
instructions was the cooking times. I pulled it off the heat a bit early because the potatoes seemed a bit overdone and were falling apart. But the taste was still very good.

Ingredients: Yukon Gold potatoes (or russet), olive oil, black pepper, tomato paste, red wine vinegar, sweet paprika, cayenne.