Root Vegetable Hash Browns
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Ingredients
- 1 Tbs. olive oil
- 1 medium onion, finely chopped
- 1 1/2 lbs. russet potatoes (about 3 medium), scrubbed and cut into 1/2-inch dice
- 4 cups Roasted Roots (November '98, p. 54), cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1 tsp. chopped fresh thyme
- 1/2 tsp. chopped fresh sage
- 1 cup vegetable broth
Preparation
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, cover and cook over medium-low heat, stirring occasionally, about 10 minutes. Add potatoes. Cover and cook until potatoes are cooked through and beginning to brown, stirring occasionally, 20 minutes.
- Add root vegetables, salt, pepper and herbs and mix well. Add broth. Increase heat to medium-high. Cook, uncovered, until heated through and liquid evaporates, 5 to 10 minutes. Cook a few more minutes to brown bottom slightly. Serve right away.
Nutrition Information
- Serving Size 8 Servings
- Calories 265
- Carbohydrate Content 72 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 12 g
- Protein Content 4 g
- Saturated Fat Content 0 g
- Sodium Content 240 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g