Smothered Hash browns
A great weekend breakfast idea!
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- 1 T olive oil
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 4 oz. Canadian bacon, diced
- 2 cloves garlic, minced
- 1 T butter
- 1- 20 oz. package pre-shredded hash browns
- 1 egg white
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded sharp cheddar
- In a medium bowl, combine the hash browns with the egg white and salt and pepper, set aside.
- In a large non-stick skillet, heat the olive oil to medium high and sauté the onions and red pepper until the onions become translucent. Next add the Canadian bacon and garlic and sauté for an additional minute. Add the butter and stir to melt. Now add the hash brown mixture and toss to combine, press the mixture firmly into the bottom of the pan and cook on medium low for about 8-10 minutes. Now carefully turn over the hash browns, keeping it together as best you can, then press it down again. Cook for another 10 minutes or until the hash browns become golden and crispy on the outside, but still tender on the inside. You may need to turn them again and cook for a few more minutes depending on how crispy you would like them.
- Turn off the heat and sprinkle the cheese over the top, serve warm.
Healthy changes and substitutions
- Usually hash browns are cooked with a large amount of butter to make them crispy and help them hold together. The addition of the egg white helps to bind the hash browns together without any additional fat. This recipe uses Canadian bacon instead of ham, reducing the sodium and fat content.
- We reduced the cheese to half of what is usually used on smothered hash browns, lowering the fat content by half.
- Using a non-stick skillet really helps with keeping the additional fat to a minimum without burning the hash browns.
- You can add minced jalapeños and a bit of chili powder to this dish for a spicier flavor.
- These hash browns are great served with a over easy egg on top and some salsa and fresh cilantro, a sort of potato huevo ranchero.
- Potatoes are a good source manganese, a mineral that is beneficial to healthy bone structure, bone metabolism, and the formation of connective tissue.
- A medium potato contains about 12% of the RDA for fiber, although the fiber is contained mostly in the skin.
- Potatoes are rich in vitamin B6, which is associated with overall lower rates of heart disease.
Robin Shea http://www.robinshea.com/