Summer 2017 Potato Hack…2nd Day

How are you all doing?  I’m feeling great despite eating nothing but potatoes since Monday morning.  I’ve had absolutely no trouble with wanting to eat “off-hack,” and I’d kind of forgotten how filled I actually feel when Potato Hacking.

So, for breakfast yesterday I had a single, cold, pre-boiled potato. No salt, just spud. Munched it while driving to work.  Then around noon, I popped two potatoes into the microwave for a minute and ate them with a bit of salt for lunch.

My dinner was a bit more involved, let me show you:

My Spiralizer Hash Browns

One of my favorite potato-related purchases has been my Spiral Vegetable Slicer. At under $25, you can’t go wrong. It’s easy to clean and cuts up a potato fast, really fast. I timed it.  20 seconds.


I use the smallest blade size to make hashbrowns. The potato is sliced into a spaghetti like strand with lots of surface area for browning, yet it does not get all mashed together like traditionally shredded hashbrowns do.

Here’s two potatoes, spiralized and ready to cook:


Note the cool potato “mushrooms” left behind. I eat these raw as a snack while I’m cooking.

Here’s the spiralizer in action!


Pan selection is VERY important for no-oil cooking. I have been using ceramic lined pans for several years, but they tend to lose their non-stickiness after about 6-12 months of regular use. Not sure why. I bought new 12″ ceramic frying pan yesterday, this is it’s maiden voyage.

When cooking without oil, as we do for the Potato Hack, it’s important to keep the heat at medium to medium-high. You do not want to scorch the potatoes, and they will start to burn if the pan’s too hot…believe me.  I like to put the pan on a burner over medium-low heat while I’m getting the potatoes ready, and then turn it up to medium-high when I put the potatoes in the pan.  I then like to cover them with a lid so that they cook all the way through.  Looks like this:


Of course, I do not have a lid that properly fits the 12″ frying pan, lol. So I improvised with a smaller lid that fits over the pile of potatoes.

After about 10 minutes, you’ll hear sizzling and smell goodness. Start testing them for “the flip.” What you want is to be able to turn the whole pile over at once without breaking it up.  Viola!


Now you’ll cook the other side for about 10 minutes until it, too, is golden brown. Then transfer to your plate and enjoy. Total prep+cooking time is under 20 minutes.


I had mine with salt, pepper, and Bragg’s ACV. With a side dish of raw potato mushroom, haha. In fact, they were soooo good that I spiralized a third potato, cooked it a bit crunchier, and ate it with ketchup.  mmmm MMmm.


How are ya’all cooking your potatoes?


16 Comments on “Summer 2017 Potato Hack…2nd Day”

  1. Mags August 15, 2017 at 3:28 am #

    Hmmm, they look great! I started my potatoes on Sunday lunch time, and didn’t eat after around 3.30pm. I was just too full, likely because I have been upping my potato intake for weeks now with reasonable success. I didn’t have breakfast yesterday and didn’t eat until about 1.30pm then 5.30pm. Just wasn’t hungry. I tried your gravy recipe and it was yummy over the cooled and reheated boiled potatoes. I tried the hash browns again this morning about 11am, and although they were nice, I think I didnt leave them long enough. I did them in the oven on a silicone baking sheet on a non stick tray. Practice, I suppose. Must try spiralising!
    This morning, although I have been peeing a lot, I was exactly the same weight as yesterday. I am not going to get discouraged though because I ‘feel’ as though something is happening. Maybe I will get a ‘whoosh’ 🙂


    • Tim Steele August 15, 2017 at 7:00 am #

      It’s fun trying different ways of cooking, eh? Every once in a while I will make a dish that comes out just perfectly and I’ll think, “I could eat this one thing forever!” Mashed potatoes and potato soup are very filling and enjoyable…I think I shall try a soup tonight for dinner…pics tomorrow!


  2. Mark August 15, 2017 at 7:02 am #

    Looks good Tim! I just steam mine in the Instant Pot for 12 minutes.


  3. Fiona August 15, 2017 at 10:53 am #

    After my potato flatbread success yesterday I am wondering if gnocchi would work using the same or similar process.
    I had Sebago potato mash for breakfast, roasted Kipfler potatoes for lunch and potato flatbread “pizza” for dinner.
    I bought some lovely organic Dutch Creams – they are my favourite at the moment. I wonder if here in Australia we actually do have different varieties or just different names for them?


    • Tim Steele August 15, 2017 at 11:50 am #

      I’ll bet you could invent a good gnocchi without using wheat flour…potato flour, maybe? Hmmm. Really, you could start out making flatbread, but instead of rolling out pieces of bread, roll the dough into balls and boil them. Why not? Sounds good!


  4. Momx8 August 15, 2017 at 12:50 pm #

    Was that a raw potato you spiralized or a cooked and cooled one?


  5. Mainer August 15, 2017 at 1:36 pm #

    Wow I’m boring compared to you folks. Plain boiled potatos with salt today for lunch and probably the same for dinner. I did indulge a bit a purchases local organic baby reds and whites, that’s about as crazy as I have been so far.


    • Tim Steele August 15, 2017 at 2:15 pm #

      I keep it as boring as possible all day. Today was the same as yesterday…reheated boiled potatoes, a bit of salt. I’m gonna attempt a potato soup here in a bit for dinner!


  6. Mainer August 15, 2017 at 4:12 pm #

    Yup I’m going to make a potato soup tomorrow as well for Thursday’s lunch and then roasted sweet potato/yam for dinner Thursday night that I cooked last night. Trying to keep the first three days boring and simple to be similar to other hacks I have done in the past few months to see if I can spot any trends. I’m down 3.5 lbs so far, that closely matches a 5 day hack a few weeks ago, but more than a more recent 5 day hack. Regardless by morning 3 of the 5 day hacks I have been on the past few months, 5 to 5.5 lbs seems to be the average. Fourth day usually a stall unless I’m active, then a drop day 5 and another the day after the hack. Will be interesting to see if the potato soup and sweet potato change these results or not.

    I have found my energy plummets when I get home from work on day 2 and beyond but if I push through and get some activity in it increases my energy and pulls me out of the slump as well as keeps my mind off the fact that I’m only eating potato. Would be interested in others experiences as well.


  7. SteveRN August 16, 2017 at 5:45 am #

    Day one, 14 oz of boiled, warmed in microwave, with potato gravy. A second serving of the same with a bit of sauerkraut. This morning, same amount, with some Kim-chi. Yardwork planned for today, with only 2-3 hours sleep, so I will see how I do.


    • Tim Steele August 16, 2017 at 6:15 am #

      “…with only 2-3 hours sleep.” Ugh, I feel for ya! Keep up the good work. Did you see my recipe for potato soup?


  8. Shameer M. August 20, 2017 at 6:40 pm #

    Great looking recipe! Just curious, does cooking potatoes per this post yield nearly the same amount of RS vs boiling then overnight cooling?


    • Tim Steele August 20, 2017 at 7:10 pm #

      Cooled potatoes will always have more RS than freshly cooked potatoes such as these, but don’t let that scare you off from eating potatoes cooked and eaten hot right away. When you are eating only potatoes, as in the Potato Hack, you are getting tons of RS and fiber.


  9. Cris October 16, 2017 at 6:11 pm #

    I sprinkle my potatoes with just a little pre-mixed carne aside spice mix. It has garlic, lime, a little spice, and unfortunately a lot of salt, but it is so good. The carne aside mix I use is by Lawry’s but there are other brands too. To reduce the sodium so I can sleep at night, I often sprinkle on a little Mrs. Dash (a salt free seasoning mix, use whatever you prefer) and then use less of the carne aside seasoning. As a treat, I’ll also have a single 100-calorie cup of guacamole with my potato meal. I buy the 20-pack of guacamole single servings at Costco, so there is portion control. I freeze about half of the guac cups when I bring them home from Costco and they thaw out just fine – no browning since they have lids. I can eat this combo over and over again and not get tired of it.


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