Breakfast Hash Browns from Healthy Diabetic Recipes

Breakfast Hash Browns Recipe

Recipe Ingredients:

1 lb Idaho potatoes, peeled, grated
1/2 cup red bell pepper, diced
1/2 cup onion, thinly sliced
1/2 tsp salt
1/4 tsp freshly-ground black pepper
Nonstick cooking spray, as needed

Recipe Instructions:

Combine the potatoes, red bell pepper, onion, salt and black pepper. Mix well.

Spray a pan with nonstick cooking spray and heat over medium heat.

Scoop 1/4 cup of the potato mixture into the pan and cook for about 10 minutes or until the bottom is golden brown. Flip the hash brown and cook the other side for 8 to 10 minutes or until it is also golden brown.

Repeat until all the hash browns are used.

This recipe yields 4 servings. Serving size: about 2 hash browns.

Exchanges Per Serving: 1 Starch, 1/2 Vegetable.

Nutrition Facts: Calories 90; Calories from Fat 2; Fat <1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 1168mg; Carbohydrates 21g; Dietary Fiber 2g; Sugars 3g; Protein 2g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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