How to Make Crispy Hashbrowns

How to Make Crispy

The perfect hashbrowns are the crown of a cook’s morning. There is nothing like crispy hashbrowns fried to golden perfection.

Hashbrowns are a great addition to any hearty breakfast, unfortunately often they turn out a soggy, gray mess instead of deliciously golden brown. There are many tips out there on how to create the perfect hashbrowns. Many have you squeeze the water out of the potatoes, which is great, I’ve tried it but I wanted something a bit simpler and time-saving. The trick? Baking the potatoes before you shred them.

It might be cheating but I am 100% okay with that since it makes frying the hashbrowns a breeze. Plus they turn out amazing, with just the right amount of crispiness.

As a bonus you can bake extra potatoes. Shred the baked potaotes and lay them flat on a baking sheet to freeze. Once firm pour the shreaded poatoes into plastic resealable bags and keep in the freezer until you are ready to cook them. I’ve even been known to cook extra bacon to freeze and reheat later. Breakfast can be ready in minutes!

My prefered pairing for these crispy hashbrowns is fried eggs and sausage or bacon. If you are looking for an extra hearty breakfast they are amazing with sausage gravy and sourdough biscuits as well.

How to Make Crispy Hashbrowns
Serves: 6 servings
Never worry about having mushy, brown hashbrowns again. Baking your potatoes before you shred them makes for crispy and delicious hashbrowns! Hash browns make for a tasty and quick meal anytime of day. Enjoy with a plate of scrambled eggs, bacon and biscuits.
  • 6 russet potatoes
  • 1⁄4 c. lard, tallow or coconut oil
  • 1 tsp. unrefined salt
  • 1 tsp. freshly ground black pepper
  1. Place the potatoes on straight on your oven rake or in a baking dish. Bake at 375 F for about 45 minutes or until soft when pricked with a fork
  2. Allow the potatoes to completely cool. Shred on the largest whole on your grater. As the peel falls off set aside to compost or eat separately. If some of the peel grates in that is fine.
  3. Heat 2 TBS of oil in a large skillet (preferably cast iron). Add ⅓ of the potatoes fry for 4 minutes or until crispy brown, flip over and fry for another 4 minutes.
  4. Repeat step 3 two more times until there are no more shredded potatoes.
  5. Sprinkle the hash browns with the salt and black pepper and serve.

 What do you like to eat with your hashbrowns?

70+ Real Food Breakfast Recipes

70+ Real Food Breakfast Recipes-

Most real foodies have some great breakfast recipes up their sleeves. That’s because they know the importance of a nourishing breakfast to start your day. Unfortunately it’s also easy to get stuck in a rut. Believe me I’ve been there lots of times.

That is were some of my awesome blogging friends and colleges come in hand. They are sharing some of their best real food breakfast recipes. Next time you don’t know what to make I am sure you will find some inspiration from this list, there are over 70 recipes so I should hope so! If not, well then, I’ll just assume that you don’t like to eat…

There are pancakes, breads, ethnic dishes, smoothies, “fancy” oatmeal, and so much more!

Pancakes and Breads

Banana Nut Pancakes (Gluten, Dairy, and Sugar Free) @ Made to Glow

Flourless Pumpkin Pancakes (Gluten and Dairy Free) @ Made to Glow


Southern Gluten-Free Biscuits @ Lavender and Lace

Carmalized Apple Dutch Baby (Grain-Free) @ And Here We Are

Soaked Waffles @ Our Small Hours

Almond Dutch Baby (Grain-Free) @ And Here We Are

Quick and Simple Gluten-Free Pancakes @ Raising Generations Nourished

Flour and Egg-Free Oat Banana Pancakes @ How We Flourish

Pumpkin Pancakes (Grain-Free) @ Food Your Body Will Thank You For

Avocado Toast @ The Antidote Life

Polish Coffee Cake @ The Antidote Life

Quick and Simple Gluten-Free Pancakes @ Raising Generations Nourished

Horned Melon Waffles @ Farm Fresh Eats


Photo Credit: Raising Generation Nourished

Sour Apple Breakfast Bread @ Raising Generations Nourished

Savory French Toast with Avocado and Egg @ Farm Fresh Eats

Apple Harvest Breakfast Bars @ Raising Generations Nourished

The Ultimate Breakfast Cookie @ Raising Generations Nourished

Soaked Apple Cinnamon Muffins

Soaked Whole Wheat Pancakes

Soaked Rye Biscuits

Sourdough Biscuits

Soaked Whole Wheat Tortillas

Soaked Pumpkin Pancakes with Apple Cider Syrup


Personal Frittatas @ Ezer Wife

Eggs in a Nest @ Gwen’s Nest

Scrambled Eggs with Chives and Goat Cheese @ This is So Good

Mini Bacon Quiches @ Measuring Flower

Eggs in a Potato Basket @ Fearless Eating

Sp-egg-etti Squash Bites @ Food Your Body Will Thank You For

Paleo Summer Vegetable Frittatas @ Healy Eats Real


“Primal” Breakfast Casserole @ This is So Good

Sunday Breakfast Casserole @ Food Your Body Will Thank You For

Hatch Chile, Egg and Potato Casserole @ Farm Fresh Feasts

Christmas Breakfast Strata @ Back to the Book Nutrition

Roasted Sweet Potato and Turkey Sausage Casserole @ Farm Fresh Eats


Photo Credit: Back to the Book Nutrition


Apple, Leek, and Bacon Sausage  @ And Here We Are

Turkey, Herb, and Apple Breakfast Sausage @ Honey, Gee, & Me

Versatile Sausage Season Blend @ Raising Generations Nourished

Breakfast Sausage Crumbles

Turkey Breakfast Sausage Patties

Potatoes and Sweet Potatoes

Sweet Potato, Brussels Sprouts and Bacon Saute @ Well Fed Family

Savory Sweet Potato Hash @ Simple Life Abundant Life

Sausage and Sweet Potato Hash @ This is So Good

Mushroom, Swiss, and Onion Frittata @ Lovin Livin Farmin

Sweet and Smokey Southwestern Hash @ This is So Good

Bacon Hash @ Oh Lardy

Sweet Potatoes and Greens Breakfast Saute @ Raising Generations Nourished

Oatmeals, Puddings, and Porridges

Soaked Brown Rice Pudding @ Simple Life Abundant Life

Pumpkin Spiced Oatmeal @ Simple Life Abundant Life

Mango, Coconut, and Chia Pudding Parfait @ Made to Glow

Soaked Oatmeal Breakfast @ Oh Lardy

Easy Chessy Garlic Grits @ Richly Rooted

Soaked Oatmeal @ Our Small Hours


Photo Credit: Our Small Hours

Power Oatmeal @ How We Florish

Easy Paleo Oatmeal (With Vegan Options) @ Healy Eats Real

Cinnamon Roll Baked Oatmeal @ Back to the Book Nutrition

Chia Parfait with Pomogranate @ Healy Eats Real

Apple Cinnamon Baked Oatmeal @ Raising Generations Nourished

Quinoa and Chia Breakfast Pudding 

Corn Meal Mush

Loaded Pumpkin Oatmeal Bake

Miso Brown Rice Congee @ The Nourishing Gourmet

Sprouted Brown Rice Porridge @ The Nourishing Gourmet

Gravy, Sauce, Syrup, and Toppings

Mushroom Breakfast Gravy @ Ezer Wife

Hollandaise Sauce for 1 (or 10) @ And Here We Are

How to Make Any Kind of Berry Pancake Syrup @ Richly Rooted

No-Grain Breakfast Crumble @ The Antidote Life

Nourishing Sausage Gravy


Photo Credit: No-Grain Breakfast Crumble


Shakshukah @ And Here We Are

5 Resaons You Should Have Soup for Breakfast @ Fearless Eating

Chilequilas with Eggs

Fried Apple and Onions



Photo Credit: Back to the Book Nutrition

Green Orange Cream Smoothie @ The Antidote Life

Immune Boosting Elderberry Green Smoothie @ Back to the Book Nutrition

Creamy Nectarine Smoothie

Cherry Mango Water Kefir Smoothie

Vitamin-C Smoothie

Pumpkin Chocolate Chia Smoothie

What is your go to real food breakfast?

Tropical Probiotic Smoothie

Tropical Probiotic Smoothie-

I love smoothies! They the perfect snack or addition to a breakfast. If you add the right ingredients you can even make a meal out of one.

Now I’m not taking the smoothie that you get at the smoothie shop in town. While tasty those generally have the addition of sherbert/sorbet and fruit juice. Other times they have “fruit” flavored powders…no thank you! I feel like shuddering at the thought of some smoothies I have seen made (or drank).

My kind of smoothie is fresh or frozen fruit blended with things like raw milk, water kefir, coconut milk kefir, and other nutrient dense foods that highlight the health benefits while still tasting amazing.

This simple smoothie might carry you away to a tropical island where you are lounging under a graceful palm tree while listening to the waves crash against the beach. It’s like a vacation in a glass, though I wouldn’t mind the actual vacation as well! Join me at Traditional Cooking School to head out on your own “mini vacation”! 

Real Food Iced Mocha

Real Food Iced Mocha-

It’s a hot summer day. The afternoon slump is setting in you feel like you need. coffee. now! Before you load up the kids to get your favourite iced coffee drink at the local coffee shop consider making it at home.

You may even have all the ingredients in your kitchen. That iced mocha can be ready in less time than it takes to wrangle the kids and get them buckled in. I’ve got you  thinking right? :)

Turn on the sprinklers if you don’t live in California, send the kids out to play in the backyard, and take a few mommy moments. Even if you aren’t mom coffee breaks are lovely.

Prepare coffee in whatever system you use. I use this espresso percolator most of the time but I really like my french fresh as well.  Grab a bottle of chocolate syrup (or make your own), your favourite milk, water and some ice. That’s it. If you like it a little sweeter maple syrup tastes great in this iced mocha.

If the kids come back in and want a treat too, you can whip them up a quick batch of raw chocolate milk, or just stir homemade syrup into a glass of milk.

This real food iced mocha fits perfectly in a 24 oz mason jar like the one I used in the photo.  I like that it’s nice and portable. Plus it has a bit of that “coffee shop” feel. A dear friend made my cup for me but Traditional Cooking School has a tutorial on how to make one yourself.

Add in options:

Coffee Ice Cubes
Raw Whipped Cream
Dark Chocolate Syrup
Salted Caramel Sauce
Chocolate Whipped Cream

Real Food Iced Mocha
  • 2 cups ice
  • 2 shots espresso (1/4 cup strong coffee)
  • ¼ cup cream (or milk of choice)
  • ¼ cup water
  • 2 TSS dark chocolate syrup
  • 1 tsp maple syrup
  1. Add everything but the ice to a 16 oz glass, stir until mixed. Add the ice and serve.

 What is your favorite iced coffee drink?

Homemade Dark Chocolate Syrup

Homemade Dark Chocolate  Syrup-

Rich dark chocolate syrup drizzled over homemade vanilla ice cream. There are few things better to enjoy in the summer.

Dark chocolate and I are very close, like BFF close. Well, maybe not that close but we do make each other very happy. Err… at least dark chocolate makes m n former years I loved any and all forms of the treat. Thankfully today my palate is more refined and I only care for dark chocolate. I’ll eat 60% but I’ve been known to eat 99%. It’s amazing what tastes sweet when you go a few weeks without chocolate…

I’m sure this confession is no surprise to you since I am am a hot cocoa, mocha, frappe, and ice cream fan. Most of the recipes on this site call for you to make had the sweetener and cocoa to a recipe separately, in either cold or gently heated treats. Which is fine since I use a lot of raw honey and milk, you don’t want to loss out on all that beneficial bacteria goodness! Yet, sometimes you just want to save a couple steps.

Syrup 2

A few years ago I got into making chocolate syrup to drizzle into my coffee and raw milk, then I got out of the habit. My java chip fauxccino reminded me of how nice it was to have chocolate syrup on hand. So I whipped up a new batch and decided to share it with you.

I may have had a few too many iced mochas in the week since I made it.

This homemade dark chocolate syrup is not for the faint at heart. It is dark, when I was dark I mean, DARK. If you like your syrup a bit sweeter you can add more honey. The consistency will be slightly thinner but that shouldn’t be a problem. You could also add a few drops of stevia.

You can drizzle the syrup over ice cream, on a frappe, into raw milk for, or use it to make hot cocoa. It does get a bit thick in the fridge but I’ve found that to be the case with more natural brands from the store as well. You can leave it on the counter for a bit and it will soften up.

This should last about a month in the fridge but my will barely last me two weeks if I have self-control!

Homemade Dark Chocolate Syrup
Serves: About 1½ cups
  • 1 ¼ cups cocoa powder
  • 1 cup honey
  • 1 cup water
  • 1 TBS vanilla extract
  • ⅛ tsp unrefined salt
  1. In a medium sauce pot bring the water and honey to a simmer for five minutes.
  2. Add the cocoa powder and salt. Stir with a whisk until the cocoa is completely dissolved.
  3. Remove from the heat and stir in the vanilla.

 How do you use chocolate syrup?