Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 lb Russet potatoes; (about 3
- Scrubbed and cut into
- 4 c Roasted Roots; cut into
- (See separate recipe for
- 1 ts Chopped fresh thyme
- 1/2 ts Chopped fresh sage
- 1 md Onion; finely chopped
- Salt and freshly ground
- 1 tb Olive oil
- 1 c Vegetable broth
Preparation
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.
