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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med onion, finely minced
- 1Â 1/2 lb russet potatoes, (about 3 medium),
- Â Â scrubbed and cut into 14-inch dice
- 4 c. Roasted Roots, cut into 1-inch pcs
- Â Â (See separate recipe for Roasted Roots)
- Â Â Salt and freshly grnd black pepper, to taste
- 1 tsp minced fresh thyme
- 1/2 tsp minced fresh sage
- 1 c. vegetable broth
Direcciones
- 8 SERVINGS DAIRY-FREE
- This potato-root vegetable hash makes a filling breakfast with a side of vegetarian sausage links or possibly topped with a poached egg.
- IN 12-INCH nonstick skillet, heat oil over medium heat. Add in onion, cover and cook over medium-low heat, stirring occasionally, about 10 min.
- Add in potatoes. Cover and cook till potatoes are cooked through and beginning to brown, stirring occasionally, 20 min. Add in root vegetables, salt, pepper and herbs and mix well. Add in broth. Increase heat to medium-high. Cook, uncovered, till heated through and liquid evaporates, 5 - 10 min. Cook a few more min to brown bottom slightly. Serve right away.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1776g | |
| Calories 1263 | |
| Calories from Fat 131 | 10% |
| Total Fat 14.94g | 19% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1277mg | 53% |
| Potassium 7146mg | 204% |
| Total Carbs 264.36g | 70% |
| Dietary Fiber 47.4g | 158% |
| Sugars 10.42g | 7% |
| Protein 35.15g | 56% |
