Sweet Potato, Apple and Cranberry Hash Browns

Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 35 mins

This two-potato, apple and cranberry hash spices up a seasonal breakfast - good for supper too!

Ingredients:

1 large orange-flesh sweet potato, peeled and cut into 1/2-inch pieces

2 medium yellow-flesh potatoes, peeled and cut into 1/2-inch pieces

2 Tbsp canola oil

1 medium onion, finely chopped

2 green onions, white and green parts, thinly sliced

1/4 Granny Smith apple, finely chopped

1/4 cup fresh or frozen cranberries, coarsely chopped

1/2 tsp Bell's stuffing seasoning (or 1/8 tsp. each of ground thyme, sage and ginger)

1/4 tsp salt

1/4 tsp ground black pepper


Directions:

Boil the peeled sweet potato and yellow potato pieces in large pot of water until tender, about 15 to 20 minutes. Drain. When cool enough to handle, place in a large mixing bowl. Set aside.

Heat 1 tablespoon of the oil in a skillet over medium-high heat. Saut� the onion, green onions and apple until the onions are translucent, about 4 minutes. Add them to the potatoes. Add the cranberries, stuffing seasoning (or thyme, sage and ginger), salt and pepper.

Using a fork, gently mix, slightly mashing the potatoes to help the mixture hold together a bit. Carefully wipe out the hot pan with a paper towel.

Heat the remaining tablespoon of oil in the pan over medium-high heat. Add the hash brown mixture to the pan, forming eight mounds. Press lightly with the back of a fork.

Cook until the hash is dark brown on the bottom, 6 to 8 minutes. Using a wide spatula, turn the patties over, pressing them back together if they crumble. Continue cooking for an additional 6 to 8 minutes. Serve immediately.
Variations:

Garnish with low-fat sour cream, if desired. Can serve topped with a poached egg for breakfast, or for brunch, serve alongside a light omelet. Makes a nice supper side dish too.

180 cals
7 g fat
28 g carbs
2 g protein