| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breakfasts, Menus |
10 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil; OR non-stick vegetable spray |
| 2 |
lb |
Frozen hash brown potatoes |
| 1/2 |
c |
Onion; chopped |
| 1/2 |
ts |
All season salt |
| 2 |
c |
Fresh kale; chopped |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Heat oil over medium-high heat (375 degrees F) in large fry pan.
2. Add onion and saute until onion is translucent.
3. Add frozen hash browns, cover and cook 15 to 20 minutes, turning every 2
minutes.
4. Sprinkle potatoes with all season salt.
5. Add 1/4 cup water and chopped kale on top of potatoes do not stir.
6. Cover and let cook over medium heat 3 to 5 minutes, until kale begins to
wilt.
7. Remove from heat and stir kale into potatoes.
8. Serve hot.
Yields 10 servings
MENU - Brunch -:- : Apricot Nectar and Ginger-Ale over Crushed Ice : Fresh
Mixed Berry Compote, topped with Low-Fat Vanilla Yogurt : Kale and Seasoned
Hash Browns* : Country Brunch Casserole* or Scrambled Tofu* : Whole Wheat
Rolls
Consumer Connection Article by Sheila Gains, Colorado State University
Cooperative Extension, Arapahoe County April 2, 1998
www.colostate.edu/Depts/CoopExt/
Mc-Bust from kitpath@earthlink.net
Recipe by: Colorado Extension
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 07,
1999, converted by MM_Buster v2.0l.
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