Creole potato hash

Yield: 1 Servings

Measure Ingredient
1 medium Russet potatoes; washed & peeled
1 tablespoon Sour cream
¼ cup Green onion or 1 Tbs chives; chopped
¼ small Yellow onion; diced
4 slices (up to 5) cooked Andouille sausage; 1/4-inch thick, quartered
1 tablespoon Grated Cheddar cheese

Cut potato into eighths; place in boiling water. Boil until soft. Drain and place in mixing bowl. Add sour cream. Mash potato lightly, leaving in some chunks. Stir in chives, diced onion and sausage. To serve, top with cheese.

Per serving: 134 Calories; 5g Fat (36% calories from fat); 4g Protein; 18g Carbohydrate; 14mg Cholesterol; 57mg Sodium NOTES : This can easily be increased to make more than one serving.

Recipe by: St. Louis Post Dispatch Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 25, 1998

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