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Breakfast Hash

By: Shirley Frank  
"'I was fixing a Western omelet form my husband while frying up potatoes in another pan,' recalls Shirley Frank of Neponset, Illinois. 'I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 6 small potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup sliced fresh mushrooms
  • 1 small green bell pepper, diced
  • 1 small sweet red pepper, diced
  • 1 small onion, chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or stick margarine

Directions

  1. In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 111 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 156 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by erin 
I loved all the ingredients except butter which because I have high cholesterol I used 1/2 of... MORE

 
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