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.

Salsa Verde

Surprising this turned out to be very tasty. I've never tried green "salsa" before because to be honest green isn't very appetizing when your use to a red salsa. We ended up really liking this dish and have made it twice since. I found this recipe in The All-Natural Diabetes Cookbook. Here are the exchanges on this dish: free, 20 calories, 5 calories from fat, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 75 mg sodium, 4 g total carbohydrate, 1 g dietary fiber, 2 g sugars, 1 g protein. A serving size is 1/4 cup.

Salsa Verde
The All Natural Diabetes Cookbook

1/2 lb tomatillos, husks removed and rinsed (6 to 8 tomatillos)
1/4 cup loosely packed cilantro leaves
1 slice medium white onion
1 large garlic clove
1/8 tsp sea salt or to taste
1 tbsp lime juice (optional)

Place the whole tomatillos in a large saucepan and fill with water to cover. Bring to a boil over high heat, then reduce heat to low and simmer 10 minutes or until softened.

Drain and chop the tomatillos. Puree half of them, along with the cilantro, onion, and garlic, in a blender until smooth.

Return the puree to the saucepan and add the remaining chopped tomatillos. Cook over medium-low heat for 5 minutes, stirring occasionally. Add salt and lime juice (if using). Serve at room temperature.