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Suggest a better description8 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. Recipe by: Vegetarian Times, November 1998, page 55
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Serving Size: 1 Serving (3497g) | ||
Recipe Makes: 1 servings | ||
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Calories: 210 | ||
Calories from Fat: 32 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 10814.7mg | 373 % | |
Potassium 168.1mg | 4 % | |
Total Carbohydrate 45.2g | 13 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 43.2g | ||
Protein 1.3g | 2 % | |
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: 210
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