Root Vegetable Hash Browns

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Root Vegetable Hash Browns

 

8 Servings

 

 

1 Tbs. olive oil

1 medium onion, finely chopped

1 1/2 lbs. russet potatoes (about 3 medium), scrubbed

and cut into 1/2-inch dice

4 cups Roasted Roots (November '98, p. 54), cut into

1-inch pieces

Salt and freshly ground black pepper to taste

1 tsp. chopped fresh thyme

1/2 tsp. chopped fresh sage

1 cup vegetable broth

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; 4 G PROT; 3 G TOTAL FAT (0 SAT.

FAT); 72 G CARB.; 0 MG CHOL; 240 MG SOD.; 12 G FIBER

 

 

 

 

 

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