~Haggen, by Exec. Chef Bryan Weener, Nov 2013
1. Combine all vinaigrette ingredients and set aside.
2. In large saute pan heat oil and butter over high heat to a smoking point.
3. Carefully add all ingredients, except thyme.
4. Saute for 5-8 minutes or until the potatoes and squash are tender.
5. Add thyme and cook for 1 more minute.
6. Remove from heat, spoon vinaigrette over the hash and toss well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (451g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 1960 | ||
Calories from Fat: 1887 (96%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 209.7g | 280 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 138.8g | ||
Polyunsanturated Fat 39.3g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 616mg | 21 % | |
Potassium 281.4mg | 7 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 21.7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1960
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.