Dining With De Lara

dairy free

Broiled Stone Fruit Toast

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Summer may be my favorite season, simply because of all of the amazing produce that is available. Specifically all of the stone fruit! I’m talking red plums, black plums, nectarines, peaches, apricots, cherries and more! So this broiled stone fruit toast is easily my favorite breakfast and is the perfect way to celebrate summer. Plus, it takes only 15 minutes to get a piece of one of these delicious toasts in yo belly!

 

 

I used a mixture of red plums, black plums, and nectarines for these pictures; however, you can use any stone fruit that you prefer. It works really well with peaches and cherries too!

Broiling is my favorite process to make really juicy, cooked fruit in a short amount of time. It softens the fruit, released sugars and juices, and even does a bit caramelizing too. I don’t add anything to the fruit because it doesn’t need anything- just broiling. It will create fruit that tastes almost like the filling of a cobbler, but without all of the work and waiting for over an hour.

This broiled stone fruit would also be AMAZING on pancakes, yogurt, oatmeal, or a simple vanilla cake! Don’t wait to try this, because the season for peaches and plums always ends too soon. The fruit doesn’t need to be super ripe for you to make this. I’ve tried it with slightly underripe fruit too, and the broiling made it so juicy and sweet, I couldn’t tell the difference.

Looking for more toast toppings? Try my 15 minute strawberry jam! It is so delicious, you just might eat it out of the jar with a spoon!

Want to try broiling other things? If you haven’t tried the broil setting on your oven I highly suggest you do! However, because it is a high concentration of heat, don’t forget to keep an eye on what you are cooking. I love to broil red bell peppers too and I use them in my El Diablo Grilled Cheese, Toasted Bagel Veggie Sandwich, and Spicy Thai Salad. Give them a try!

Broiled Stone Fruit Toast
 
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This toast is like a breakfast version of cobbler that takes only 10 minutes!
Author:
Recipe type: Breakfast
Serves: enough for 6 pieces of toast
Ingredients
  • 3 red plums
  • 2 black plums
  • 2 nectarines
  • *Or your favorite stone fruit*
  • 6 slices of you favorite bread, I like to use bread from a bakery-yum!
  • 2 tablespoons honey
Instructions
  1. Turn your oven's broiler to high.
  2. Wash and slice all of the fruit, removing the pits. Place the sliced fruit in a baking pan and place under the broiler for about 10 minutes.
  3. While the fruit cooks, you can toast you bread in a toaster or a pan on the stove.
  4. Keep an eye on the fruit and take it out when the fruit begins to blacken, bubble, and has released some juices. To assemble the toast, top it with a couple spoonfuls of fruit and drizzle your desired amount of honey over the top. Enjoy!

 

Spicy Corn Salsa

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Summer will be over before we know it, so let’s take advantage of all of the delicious produce and make this spicy corn salsa! It uses simple ingredients like corn off the cob, bell pepper, cilantro, jalapeño, red onion and lime juice. Plus, it takes only 15 minutes!

This salsa is made so flavorful, not only by using fresh produce, but also by using raw corn! You can definitely use canned or frozen corn, but I have found the best flavor comes from corn taken right off the cob. It does not require cooking, once you shuck the corn it is ready to eat. Letting the mixture rest for a few minutes will give the corn a chance to soak up some lime juice and all of the other flavors as well.

I use a whole jalapeño in this recipe, but if you would like it to be more spicy then add more, or add your favorite peppers. Habanero chilis or Serrano peppers would go well in this recipe-if you can handle a lot of heat!

My two favorite ways to enjoy this is with either grilled vegetables, or sprinkled over a big green salad with some avocado! Leave a comment and let me know how you enjoy it!

Want another salsa recipe? My roasted tomatillo and garlic salsa is another go-to salsa recipe and it is very easy to make!

Fresh Summer Corn Salsa
 
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Corn salsa goes great on burritos, quesadillas, eggs, toast, and enchiladas!
Author:
Recipe type: Salsa
Serves: roughly 5 cups of salsa
Ingredients
  • 4 large ears of fresh corn
  • ½ orange bell pepper
  • 1 jalapeño (or more if you like it really spicy)
  • ¼ red onion
  • ½ bunch of cilantro
  • juice from 2 limes
Instructions
  1. Wash the bell pepper and jalapeño and peel the red onion. Dice them along with the cilantro and put in a large mixing bowl.
  2. Shuck the ears of corn and wash the little strings off them under some cool water. Place the corn on a cutting board and cut a strip of corn off lengthwise. (see picture above) Rotate the cob so the flat side, where you cut off the strip, is face down. This will prevent the cob from rocking while you cut and keep the kernels from flying everywhere. Continue to cut and rotate until all of the corn has been cut off of the ears. Add the corn to the mixing bowl.
  3. Add the lime juice to the mixing bowl and mix all of the ingredients together. Let rest for 5 minutes before digging in to let the flavors meld together. Enjoy!

 

Herb and Balsamic Marinated Tomatoes

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These herb and balsamic marinated tomatoes take only 15 minutes! They are coated with fresh herbs like thyme, chives, and basil, and a medley of olive oil, balsamic vinegar, and garlic help bring all of the flavors together. What better way to take advantage of all of the amazing summer tomatoes than to serve it as this delicious side dish!

Growing up, tomatoes were a staple in our house. My dad would dress them with Italian dressing and make a delicious, fresh meal out of them. My mom usually had a garden, either in pots or in raised beds so fresh tomatoes were never very hard to get in the summer. If you have a chance to get home-grown tomatoes, or tomatoes from a farmers market, then go for it! They are amazingly juicy and flavorful and usually much better quality than the varieties you find in the store.

I used a mixture of rainbow cherry tomatoes and large vine-ripened tomatoes to give the mixture a little variety, and the different colors look so pretty! I love the flavors that the chives, basil, and thyme give, but i’ve found that thyme can be rather strong so I used only half the amount compared to the the other two herbs.

I would recommend not making the herb and balsamic marinated tomatoes ahead of time, because the herbs and tomatoes are delicate and break down easily once cut. Plus, the oil and and vinegar will accelerate that process. These tomatoes are best when prepared fresh!

*Notes*

  • I have found other recipes that use red wine vinegar or white wine vinegar to marinate the tomatoes. You can definitely try those if you would like; however, the flavor will change significantly as each vinegar has a distinct taste. Balsamic is my favorite!

Herb and Balsamic Marinated Tomatoes
 
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a quick blend of herbs, vinegar, and olive oil will make summer's best tomatoes the perfect side to any meal.
Author:
Recipe type: Side
Serves: 4 servings
Ingredients
  • 4 large, vine-ripened tomatoes
  • 1 cup cherry tomatoes
  • ½ teaspoon fresh thyme, minced
  • 1 teaspoon fresh chives, minced
  • 1½ teaspoons fresh basil, minced
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sea salt
  • ¼ cup olive oil
Instructions
  1. Wash all of the tomatoes. Slice the large ones and halve the cherry tomatoes. Place the tomatoes, minced herbs, garlic, vinegar, oil, and salt in a large mixing bowl and turn the tomatoes to thoroughly coat them in the mixture. Let stand for 10 minutes so the flavors can meld together. Serve immediately!

 

Fluffy Homemade Tortillas

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Did you know how easy it is to make your own tortillas? Fluffy homemade tortillas are like a whole other creature compared to store bought ones. They are soft, tender, warm from the skillet, and taste like the best damn bread you’ve ever had! So let’s make some tortillas!

Granted, I don’t always make my own tortillas, but I do make them often because they are just so good! When i’m pressed for time I reach for the store bought ones, Tortilla Land makes amazing un-cooked flour tortillas, check them out! But when I have the time to make my own, then this is the recipe I make.

Lately, I have been making them weekly and using them for anything and everything! They are great as side to buddha or goddess bowls and can make them a little more heartier. And if you are craving a little sweetness in your life, a little honey spread on top of a warm tortilla is heaven!

 

These tortillas would go great with my other recipes:

Cilantro Lime Vegetable Soup

Restaurant- Style Mexican Rice

Black Bean and Corn Risotto

 

 

Fluffy Homemade Tortillas
 
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Homemade tortillas are out-of-this world and make an amazing accompaniment your favorite South American dishes, soups, stews, or wraps!
Author:
Recipe type: Bread
Serves: 16 small tortillas
Ingredients
  • 3 cups unbleached, all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ⅓ cup olive oil
  • 1 cup warm water
Instructions
  1. In a large mixing bowl combine the flour, salt, and baking powder. Using a stand mixer or a large spoon, slowly add in the oil and then the water stirring continuously until a dough forms. Continue to mix for about 1 or two minutes until all of the flour has been absorbed and you have a smooth dough. If you are using a spoon to mix, you can switch to using your hands to bring the last of the flour into the dough. Divide the dough into 16 pieces and roll into balls. Place them on a floured surface or a piece of wax or parchment paper and let them rest for 15 minutes.
  2. Once the dough is done resting, heat a non-stick skillet over medium-high heat. Roll out the tortillas on a well floured, clean surface. The tortillas should be very, very thin and about 6-7 inches in diameter. They puff up quite a bit when they are cooking so don't be afraid to roll them out until they are really thin, about ⅛ of an inch thick.
  3. Put a tortilla on the hot skillet and cook for about 1 minute on each side. Once the skillet is really hot they cook very quickly, so keep an eye on them. The top side will start to bubble and the underside will have golden brown spots when it's time to flip the tortilla.
  4. When each tortilla is done cooking, set them in a clean kitchen towel to keep them warm and fresh. The towel works better than a plate because it will keep them warm, dry, and fresh tasting and will absorb any moisture that might form.
  5. Serve the tortillas immediately, or store in an air-tight container for up to three days.

 

Chocolate Almond Cake

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Get ready for this chocolate almond cake to blow you away! It is rich- but not too rich, fluffy, and subtly sweet. It uses almond flour, so it is natural gluten-free, and chocolate instead of cocoa powder so it deeply flavorful. Make it for your dinner parties, your get-togethers, or just to treat. yo. self!

I have made this recipe many, many times over the years and one thing I have learned is to use chocolate chips or a bar of baking chocolate instead of cocoa powder. It will take this cake from “pretty good” to “omg, I need another piece”. You can definitely use cocoa powder if that what you have on hand, I have found that 3/4 cup is a good amount to substitute. But just know that chocolate is really the way to go.

This recipe for chocolate almond cake calls for 6 eggs, which might seem like a lot. But TRUST, they bring all the fluffiness you could ever want to this cake. You actually separate the eggs and beat the yolks and whites separately. Then, as the last step, you fold in the whites, this will give it a very soft texture and it will melt in your mouth!

 

 

Love making cakes, or need some more ideas? I have an amazing Lemon and Rosemary Olive Oil Cake, and a 24K Carrot Cake , and an Orange and Spice Coffee Cake recipe that will not let you down!

*Notes*

  • You can substitute 1 cup of butter for the coconut oil if you need to. The flavor should turn out the same, it just won’t be dairy-free.

Chocolate Almond Cake
 
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A simple chocolate cake made with almond flour and almonds sprinkled on top. The perfect treat for after dinner or for afternoon tea!
Author:
Recipe type: Sweets
Serves: 1 9 inch cake
Ingredients
  • 1 cup coconut oil
  • 9 ounces dark chocolate, chopped
  • 6 eggs, separated
  • ⅔ cup sugar
  • ½ cup almond flour
  • ½ teaspoon vanilla
  • Optional:
  • powdered sugar
  • sliced almonds
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a small sauce pan or double boiler, melt the chocolate and coconut oil together. Heat just until melted and set aside to cool.
  3. In a large mixing bowl, whisk the egg yolks and sugar for about 1 to 2 minutes until they become pale yellow. Pour the chocolate mixture a little at a time into the egg yolks, beating thoroughly after each addition to prevent the eggs from cooking. Once the chocolate has been added to the eggs, stir in the almond flour and mix until it is thoroughly incorporated. Set the batter aside.
  4. In another large bowl, beat the egg whites until they are fluffy and stiff peaks form. Fold the egg whites into the chocolate batter until no streaks of egg whites remain. Transfer the batter into a 9 inch cake pan and top with a handful of sliced almonds. Bake for about 35 minutes. You will know it's done when the outer edges are firm and begin to pull away from the pan.
  5. Turn out onto a platter or a wire cooling rack and top with powdered sugar. Enjoy!

 

Black Bean and Corn Risotto

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Black bean and corn risotto is one of the best weeknight meals! It is deeply flavorful thanks to cumin, chili powder, oregano and garlic, and tomato sauce. Plus, it can be done in 30 minutes or less! Because some nights you need a filling dinner that doesn’t keep you in the kitchen for hours.

As with a lot of the food I make for my family, I can’t take the credit for inventing it. This meal is one from my childhood. My mother made this for us often- which is why I think I love it so much. There was one cold night in particular I remember her making it. I was curled up reading a book and enjoy a big bowl of this risotto with a warm tortilla on the side- so comforting. Good food and a good book are two of my favorite things!

Although this recipe is great during cold weather, I actually make it year round. I love to add fresh summer corn to it, or top it with fresh cilantro and radishes. Some guacamole on the side wouldn’t be a bad idea either! So don’t wait till it’s snowing to try it!

Black bean and corn risotto also makes amazing left-overs if you need some lunches for the week. It reheats really well, and as with a lot of dishes, the spices become more flavorful the next day. I will usually make a large batch and then eat it for a couple days afterwards. It makes a great no-fuss, quick lunch rolled up in a burrito!

 

*Notes*

  • Arborio rice is traditionally used in a risotto recipe, however regular rice works very well too! I have made it with jasmine rice more often than anything because I always have it stocked in my pantry. If you use arborio rice, it will turn out a little more creamy!
  • My roasted tomatillo and garlic salsa would be really good with this risotto!
  • This is a naturally plant-based recipe!

Black Bean and Corn Risotto
 
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A comforting and filling southwestern version of traditional risotto. Perfect for anytime of year!
Author:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 3½ cups vegetable broth or water
  • 1 15 oz can tomato sauce
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons oregano
  • 4 cloves of garlic, minced
  • 1 cup jasmine or arborio rice
  • 1 1/12 cups fresh or frozen corn
  • 1 15 0z can black beans
  • Optional:
  • tortillas
  • chopped cilantro
  • sliced radishes
  • lime wedges
  • grated cheese
Instructions
  1. In a small sauce pan heat up the vegetable broth, ½ cup tomato sauce, and salt just until warm. It can be warming up with you toast the spices and rice. Keep warm while making the risotto.
  2. In a large soup pot, heat the olive oil over medium heat. Add the cumin, chili powder, oregano, and minced garlic and sauté for 1 minute. Add the rice and stir to coat it in the oil. Add in the rest of the can of tomato sauce, the corn, and ½ cup broth mixture and stir to combine.
  3. Add a ½ cup of the broth to the rice at a time waiting to add the next addition until most of the liquid has been absorbed by the rice. While in the stage of adding the broth, be sure to stir the risotto very often so the rice absorbs the liquid evenly and the doesn't stick to the bottom of the pot.
  4. When the last of the broth has been added, turn off the heat and drain and rinse the can of black beans and add them to the risotto. Stir to combine so the beans can warm up. Serve immediately with your favorite toppings!

 

Toasted Bagel Veggie Sandwich

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If you need some lunch inspo, then this toasted bagel veggie sandwich is for you! It is one of my favorite lunches and is loaded with hummus, roasted red bell pepper, fresh cucumbers and lettuce, and pickles. It takes only 15 minutes to prepare (because of the roasted red pepper) and is easy to customize depending on what sandwich fillings you prefer!

This sandwich has been on repeat for weeks now because it is so easy, and whatever I happen to be craving (or what I have in my fridge) goes on it. I love all of the ingredients on this bagel, the hummus is creamy and garlicky, the pepper is sweet and smoky, the veggies crisp and fresh, and the pickle gives it a bit of a zing. I mean it is tasty.

I prefer to use bagels from a bakery, rather than from the bread isle in the store because they taste amazing, they are like a whole other creature, really. But any bread will do just fine! This would be really good on french bread as well.

And it keeps well in the fridge if you want to pack it for lunch the next day! The bagel doesn’t stay quite as crispy, but I have had no complaints with making it ahead! It is a solid sandwich.

 

Toasted Bagel Veggie Sandwich
 
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A toasted bagel sandwich makes for a delicious and quick lunch!
Author:
Recipe type: Entree
Serves: 1 sandwich
Ingredients
  • 1 red bell pepper
  • 1 bakery fresh bagel
  • 1 package of your favorite hummus (recipe coming soon!)
  • 1 cucumber
  • 1 jar of your favorite pickles
  • 1 head red leaf lettuce
Instructions
  1. Turn on your oven's broiler to high.
  2. Wash and core the red bell pepper and cut it into quarters. Place them skin side up on a baking sheet and broil for about 10 minutes, or until black bubbles start to form on the surface. while the pepper is roasting, wash and slice the cucumber and lettuce. Remove from oven and let cool.
  3. While the roasted bell peppers are cooling, toast your bagel. If you don't have a toaster you can slice it, and pop it in the still-warm oven for a couple of minutes.
  4. To assemble your sandwich: take the bottom slice of bagel and spread your hummus on it. place a slice of roasted red pepper followed by cucumber slices, pickles, and lettuce. Enjoy!

 

Lemon and Rosemary Olive Oil Cake

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This lemon and rosemary olive oil cake is the softest dreamiest cake I have ever eaten, you’ll never need another lemon cake recipe! It is soft, with a hint of rosemary, and topped with a simple, sweet lemon glaze. This melt-in-your-mouth cake is super easy to make and can be done in under an hour!

My lemon and rosemary olive oil cake is so soft and moist, because it includes 1/3 cup olive oil and 1 cup of yogurt. No dry, crumbly cakes here! I found a dairy-free yogurt made out of cashews and I used it in this recipe. I found it at my local store for a comparable price to regular yogurt. I love that more tasty  vegan options are becoming available on the market! Since it is dairy-free this recipe is actually vegan; however, you can substitute regular yogurt no problem! Just make sure it is plain and unsweetened.

Our family makes this recipe and we pack it in our lunches, or take it with tea in the afternoon. I hope you enjoy this recipe as much as we do!

 

*Notes*

  • I used plain cashew yogurt for this recipe to make it vegan. I used Forager brand yoghurt and I love it! It is super creamy and made with very simple ingredients. I am convinced it makes this recipe so delicious. Check them out!

Lemon and Rosemary Olive Oil Cake
 
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The softest lemon cake with a hint of rosemary. Easy to make and delicious without being too sweet or rich.
Author:
Recipe type: Dessert
Serves: 8 slices
Ingredients
  • For The Cake:
  • ⅓ cup light tasting olive oil
  • ¾ cup sugar
  • 1 cup unsweetened, plain yogurt (I used dairy-free cashew yoghurt)
  • Juice from one medium sized lemon
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon chopped fresh rosemary
  • 1¾ cup unbleached, all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For The Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl whisk together the olive oil and sugar. Add the yogurt, lemon juice, lemon zest, vanilla, and rosemary and mix thoroughly. Add the flour, baking powder, baking soda, and salt and mix until it is thoroughly combined and no streaks of flour remain in the batter.
  3. Line the bottom of a 9 inch round cake pan with parchment paper and spread the batter evenly in the pan. Place the pan on the middle rack of the oven and bake for 35- 40 minutes.
  4. While the cake bakes, mix the powdered sugar, lemon, and vanilla until a glaze forms. You can add more powdered sugar, or more lemon juice to change the consistency of glaze until you like it.
  5. Test the cake when you can start smelling it, it will be done when a fork poked in the middle comes out clean.
  6. Run a knife along the edge of the pan to release the side of the cake. Tip the cake out onto a plate or cooling rack and drizzle the glaze over it. Serve and enjoy!

 

Italian Olive Oil Pasta

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This Italian olive oil pasta is packed with fresh tomatoes, kalamata olives, cannellini beans, artichoke hearts, and fresh basil. Plus it is topped with garlic and red pepper infused olive oil, and it comes together in under 30 minutes! This recipe is a good way to beat the summer heat and because it is such a fast recipe, you can spend more time with your family, enjoying the summer evenings, or relaxing!

I love this recipe for so many reasons. It’s filling thanks to the cannellini beans, the kalamata olives bring in a little saltiness, which is then evened out by the fresh tomatoes and basil, and the garlic and red pepper infused olive oil brings in the tiniest bit of heat to round it all out.

I would definitely recommend using  the best quality ingredients you can get your hands on. This recipe is so simple, that each of the ingredients really brings a lot to the table as far as flavor goes. The better the quality and freshness of your ingredients, the more intense and satisfying the flavors will be.

 

*Notes*

  • I recommend using an extra virgin olive oil for this recipe because it has a much deeper flavor than lighter versions. Since this recipe doesn’t have a typical pasta sauce to go with it, extra virgin olive oil will bring a lot of flavor to the dish.

Italian Olive Oil Pasta
 
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Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 16 oz box angel hair pasta
  • ½ cup extra virgin olive oil
  • 5 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon crushed red pepper
  • 1 15 oz can cannellini beans
  • ½ cup kalamata olives
  • 2 large garden tomatoes
  • ½ cup marinated artichoke hearts
  • 1 bunch fresh basil
Instructions
  1. Bring a large pot of water to boil over medium high heat. Snap the pasta strands in half and add half the box of pasta to the boiling water. Boil until "al dente", about 4 minutes. Drain the pasta and set it aside.
  2. Heat a small sauce pan over medium heat and add the olive oil, minced garlic, salt, and crushed red pepper. Cook the olive oil sauce for 2 to 3 minutes, just until the garlic begins to fry and it becomes fragrant. Be sure to not let the garlic burn as it can burn very quickly and give the sauce a bitter taste. Once the garlic is done cooking, remove the sauce pan from the heat.
  3. Wash and chop the tomatoes, halve the olives, and slice the bunch of basil into ribbons. Next, Open the can of cannellini beans and rinse them thoroughly. Add the cooked pasta to a large bowl and add the beans, olives, tomatoes, and artichokes on top. Drizzle the olive oil sauce over the pasta and toss. Serve with the chopped basil!

 

 

Crispy Seasoned Hash browns

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Get ready for these crispy seasoned hash browns to rock your world! They are seasoned with salt, pepper, and garlic and onion powder and take only 20 minutes to prepare. Once you realize how easy it is to make your own, and how delicious homemade hash browns taste – you will never go back!

I used to make hash browns by boiling potatoes, shredding, and then frying them. However, this method takes a very long time. You have to wait for them to boil, wait for them to cool, and then cook them. And they don’t turn out quite as crispy.

Instead, this method starts with raw potatoes which you shred, and then rinse to get the potato starch off. Next you wring out all of the moisture from the shredded potatoes using a thin towel. This ensures extra, extra crispy hash browns every time!

 

shredded and placed in a thin towel:

 

wringing the moisture out of the potatoes:

 

they are dry and ready to fry:

I like to season my hash browns to give them more flavor. Salt, pepper, garlic, and onion are pretty simple ingredients that produce great flavor.  You could also add some parmesan cheese, parsley, jalapeño peppers, hot sauce, or green chiles to spice up your potatoes!

 

placing them in a hot skillet:

 

all fried up and ready to eat!

 

*Notes*

Crispy Seasoned Hash browns
 
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A recipe that will guarantee you perfectly crispy hash browns every time!
Author:
Recipe type: Breakfast
Serves: 2 servings
Ingredients
  • 2 russet potatoes, washed
  • 1 tablespoon oil ( I like to use coconut or olive oil)
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Instructions
  1. Using a cheese grater, shred both of the potatoes. Place the shreds in a mesh sieve or a colander and run water over them to thoroughly wash the potato starch off. Wrap the potato shreds in a thin kitchen towel and twist the top tightly to squeeze out as much water as you possibly can. Place the shreds in a bowl and set aside.
  2. Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the shredded potatoes in the skillet and spread them in an even layer. Sprinkle the salt, pepper, onion powder, and garlic powder over the hash browns. Give the hash browns a good stir to coat them in oil and seasonings. Let them cook for about 7 minutes until the bottom becomes golden brown, then stir again. (If you are ambitious, you can try to flip the whole pile of hash browns like a pancake instead of stirring them around.) Cook for about another 7 or 8 minutes or until most of them are looking golden brown. Remove from the heat and serve immediately!