Wednesday, February 24, 2010

Garlic Spiked Homestyle Hash Browns

These hash browns turned out really tasty. They were really simple to make too. I served these for dinner but these would be great for a breakfast side dish. The recipe called for a red onion and I was out so I used a yellow onion. Also to save time you can boil the potatoes up to days before you wanted to make this dish and place them in a sealed container in the fridge. You could also change the herbs some and come up with several different flavor combination's. The exchange for a diabetic is as follows:
2/3 cup serving, 1 1/2 starch, 1/2 fat; 120 calories, 33 calories from fat, 4 g total fat, 1 g saturated fat, 5 mg cholesterol, 300 mg sodium, 19 g total carbohydrate, 2 g dietary fiber, 1 g sugars, 3 g protein

Garlic-Spiked Homestyle Hash Browns
The All Natural Diabetes Cookbook

1 tbsp extra virgin olive oil
2 tsp unsalted butter, divided
1 cup chopped red onion,
2 large garlic cloves, minced
3 medium Yukon gold or red potatoes, boiled with peel, chilled and diced in 1/2 inch cubes (about 4 cups)
3/4 tsp sea salt, or to taste
1/4 tsp ground cayenne red pepper, or to taste
1/4 cup roughly chopped fresh Italian parsley
2 tbsp finely chopped fresh chives

Heat the oil and 1 tsp butter in a large nonstick skillet over medium high heat. Saute the onion for 3 minutes, then add garlic and saute for 1 minute.

Add the potatoes and cook for 5 minutes or until potatoes are lightly browned, turning occasionally. Remove from heat and stir in the remaining butter. Sprinkle evenly with salt and red pepper. Stir in parsley and chives.

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