This two-potato, apple and cranberry hash spices up a holiday breakfast - good for supper too!
Preparation Time: 20 mins
Cooking Time: 35 mins
Boil the peeled sweet potato and yellow potato pieces in large pot of water until tender, about 15 to 20 minutes. Drain. When cool enough to handle, place in a large mixing bowl. Set aside.
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Saut� the onion, green onions and apple until the onions are translucent, about 4 minutes. Add them to the potatoes. Add the cranberries, stuffing seasoning (or thyme, sage and ginger), salt and pepper.
Using a fork, gently mix, slightly mashing the potatoes to help the mixture hold together a bit. Carefully wipe out the hot pan with a paper towel.
Heat the remaining tablespoon of oil in the pan over medium-high heat. Add the hash brown mixture to the pan, forming eight mounds. Press lightly with the back of a fork.
Cook until the hash is dark brown on the bottom, 6 to 8 minutes. Using a wide spatula, turn the patties over, pressing them back together if they crumble. Continue cooking for an additional 6 to 8 minutes. Serve immediately.
Garnish with low-fat sour cream, if desired. Can serve topped with a poached egg for breakfast, or for brunch, serve alongside a light omelet. Makes a nice supper side dish too.
Serving suggestions are not included in the nutritional analysis.
Incorporate holiday leftovers into this dish.