Root vegetable hash browns

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
1 medium Onion; finely chopped
1½ pounds Russet potatoes; (about 3 medium),
Scrubbed and cut into 14-inch dice
4 cups Roasted Roots; cut into 1-inch pieces
(See separate recipe for Roasted Roots)
Salt and freshly ground black pepper; to taste
1 teaspoon Chopped fresh thyme
½ teaspoon Chopped fresh sage
1 cup Vegetable broth

8 SERVINGS DAIRY-FREE

This potato-root vegetable hash makes a filling breakfast with a side of vegetarian sausage links or topped with a poached egg.

IN 12-INCH nonstick skillet, heat oil over medium heat. Add onion, cover and cook over medium-low heat, stirring occasionally, about 10 minutes. Add potatoes. Cover and cook until potatoes are cooked through and beginning to brown, stirring occasionally, 20 minutes. Add root vegetables, salt, pepper and herbs and mix well. Add broth. Increase heat to medium-high. Cook, uncovered, until heated through and liquid evaporates, 5 to 10 minutes.

Cook a few more minutes to brown bottom slightly. Serve right away.

PER SERVING: 265 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 72G CARB.; 0 CHOL.; 240MG SOD.; 12G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 55 Converted by MM_Buster v2.0l.

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