Brussels Sprout & Potato Hash for Two
This breakfast-meets-dinner Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don't have added salt to help keep sodium in check.
Source: EatingWell Magazine, September/October 2013
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 egg & 1 cup hash
Per Serving:
369 calories; protein 12.9g; carbohydrates 41.3g; dietary fiber 7.3g; sugars 2.8g; fat 17.3g; saturated fat 4g; cholesterol 190.3mg; vitamin a iu 1283.1IU; vitamin c 77.5mg; folate 100.4mcg; calcium 120.8mg; iron 3.2mg; magnesium 34.3mg; potassium 489.7mg; sodium 582.5mg; thiamin 0.2mg.
Exchanges:
2 starch, 2 vegetable, 1/2 lean meat, 1 medium-fat meat, 2 fat