This two-potato, apple and cranberry hash spices up a holiday breakfast - good for supper too!
Author: American Institute for Cancer Research
Suggestions: Incorporate holiday leftovers into this dish.
Serves: 4 person(s)
Preparation Time: 20 mins
2 medium yellow-flesh potatoes, peeled and cut into 1/2-inch pieces
2 Tbsp canola oil
1 medium onion, finely chopped
2 green onions, white and green parts, thinly sliced
1/4 Granny Smith apple, finely chopped
1/4 cup fresh or frozen cranberries, coarsely chopped
1/2 tsp Bell's stuffing seasoning (or 1/8 tsp. each of ground thyme, sage and ginger)
1/4 tsp salt
1/4 tsp ground black pepper
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.
Serving suggestions are not included in the nutritional analysis.
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