Related recipes: Basics,
Breakfasts,
Corn-Free, Dairy-Free, Egg-Free, Mushrooms, Onions, Potatoes, Side Dishes, Soy-Free, Sweet Pepper,
Tomatoes, Vegan,
Vegetarian, Wheat-Free
Hash browns for breakfast!
Ingredients
4 medium baking potatoes
2 Tbsp (30mL) canola oil
1 onion, chopped
1 green pepper, chopped
1/2 cup (100g) mushrooms, sliced
1/2 tsp (2g) salt (sea salt if on a corn-free diet*)
1/2 tsp (3g) paprika
1 chopped tomato, optional
Directions
Scrub potatoes well and chop into 1-inch (3cm) pieces. Boil potatoes
for 5 minutes, until just tender and drain.
Heat oil in a heavy, non-stick skillet. Add onions and cook for about 2
minutes, until they just start to turn brown. Add green peppers and mushrooms, and continue to
cook for a couple of minutes, stirring the pan occasionally.
Add drained potatoes and cook over medium heat until potatoes are
crispy and brown. Sprinkle with paprika and salt and pepper to taste. Add chopped tomato if
desired and stir to blend and warm the tomatoes.
Serve with toast and fruit.
Makes 4 servings.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 223
Protein: 7g
Fat: 5g
Carbohydrates: 39g
Sodium: 282mg
Cholesterol: 0mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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