1. Heat oil over medium-high heat (375 degrees F) in large fry pan. 2. Add onion and saute until onion is translucent. 3. Add frozen hash browns, cover and cook 15 to 20 minutes, turning every 2 minutes. 4. Sprinkle potatoes with all season salt. 5. Add 1/4 cup water and chopped kale on top of potatoes do not stir. 6. Cover and let cook over medium heat 3 to 5 minutes, until kale begins to wilt. 7. Remove from heat and stir kale into potatoes. 8. Serve hot. Yields 10 servings MENU - Brunch -:- : Apricot Nectar and Ginger-Ale over Crushed Ice : Fresh Mixed Berry Compote, topped with Low-Fat Vanilla Yogurt : Kale and Seasoned Hash Browns* : Country Brunch Casserole* or Scrambled Tofu* : Whole Wheat Rolls Consumer Connection Article by Sheila Gains, Colorado State University Cooperative Extension, Arapahoe County April 2, 1998 www.colostate.edu/Depts/CoopExt/ Mc-Bust from firstname.lastname@example.org Recipe by: Colorado Extension Posted to EAT-LF Digest by PatHanneman
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 10|
|Calories from Fat: 9 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 141.9mg||5 %|
|Potassium 318.2mg||8 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 15.8g|
|Protein 2.3g||3 %|
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Calories per serving: 84
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