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!
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
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. Sautï¿½ 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.
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.
7 g fat
28 g carbs
2 g protein