These healthful holiday hash browns are a family favorite.
What makes these hash browns festive? They are packed with the vibrant white, red, and green colors that I associate with the December holidays. The batch pictured (*image mine) also includes chopped red onion and was served with a splash of hot sauce making it a colorful, tasty, and highly nutritious* meal. Here’s how I make them:
Prep: I start by placing a thin layer of frozen oil free hash brown potatoes into a dry 12-inch nonstick frying pan. Then I add crumbled frozen spinach, frozen chopped broccoli, and sliced grape tomatoes. A final layer of potatoes covers the added veggies (sandwich style) and a sprinkle of chopped red onion finishes the mix. I also add 1 to 3 Tablespoons of water (distributed evenly) before placing a loose fitting lid on the pan…the water and lid helps to steam, brown, and crisp the ingredients.
Heat: I use a gas range and cook the hash browns on medium-high for 11 minutes, flip the potato and vegetable mix over, then cook for another 7 minutes or until the potatoes are brown.
Eat: The results are crispy, veggie packed hash browns that are easy to make, satisfying, and economical.
Are you a fan of hash browns? I make this dish often and will add a variety of vegetables depending on what is in season. Not a fan of potatoes? My motto is…eat what you like. There are of course consequences to any dietary choice - potatoes are one of many whole foods that works for me.
Disclosure - I am an author and Health Educator, not a dietician, nor am I a professional chef. This information is provided as advice and not meant to substitute medical care. This meal is an example of how my everyday meals align with The Starch Solution.
Dine Well, Happy Eating, and Happy Holidays!
~Tiffany Anderson, LMT, RMT, BS, CHES, Founder of Anderson Therapeutics & author, Butternut to Bionic: A Resource Guide for Hip Replacement Surgery
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*The nutrition of this meal is based upon the guidelines of a whole food plant-based oil free diet. I follow The Starch Solution which offers dietary recommendations by Dr. John McDougall and his wife and retired nurse, Mary McDougall.