Salads and Vegetables: Vegetable Dishes: Sweet Potato, Apple and Cranberry Hash Browns

This two-potato, apple and cranberry hash spices up a holiday breakfast - good for supper too!

Author: American Institute for Cancer Research
Date: December 02, 2007

Suggestions: Incorporate holiday leftovers into this dish.

Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 35 mins

Ingredients:

    1 large orange-flesh sweet potato, peeled and cut into 1/2-inch pieces
    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

Directions:

    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´┐Ż 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.

Variations:

    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.

Related Recipes:

Nutritional Information
(Per Serving)

Calories:180 cals
Kilojoules:751 kJ
Fat:7.2 g
Carbohydrates:27.7 g
Protein:2.4 g
Cholesterol:0.0 mg
Sodium:166 mg
Saturated Fat:0.6 g
Fiber:3.4 g
Calcium:33.0 mg
Total Sugars:6.7 g

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