Breakfast Hash

Breakfast Hash

 Made  times

"'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.'"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I loved all the ingredients except butter which because I have high cholesterol I used 1/2 of Vegtable oil instead and fried over medhigh heat for crispy potatoes. The 1/2" size of the potatoes...

Most helpful critical review

We loved the basis of the recipe, but instead of using salt and pepper we used Creole seasoning and crushed red pepper. It gave it a great, spicy taste.

Most helpful
Most positive
Least positive
Newest

I loved all the ingredients except butter which because I have high cholesterol I used 1/2 of Vegtable oil instead and fried over medhigh heat for crispy potatoes. The 1/2" size of the potatoes...

I love potatoes for breakfast, and these were very good. I wouldn't always have all the ingredients on hand, but I am glad that I did on this day!!

I added sausages and Cayenne and It was so good

Delicious! My family loved it. I didn't use the mushrooms as I'm allergic, and I added 1/2 a packet of Sazon to give it some color.

very good

We loved the basis of the recipe, but instead of using salt and pepper we used Creole seasoning and crushed red pepper. It gave it a great, spicy taste.

I followed the recipe exactly and found it to be a little bland. I ended up adding more salt & seasonings to try and add some more flavor and was still a little disappointed. It was ok, but not...

Delicious and easy! Used redskin potatoes and left skins on.

This was delicious!I added my red,orange,yellow and green peppers.What a great taste it made...Thanks for the recipe Shirley...

Other stories that may interest you