Asian Hash Browns
Servings
2Serving size
about 2 cupsThis recipe can easily be multiplied and leftovers are pretty good. Reheat gently.
Ingredients
| 2 tsp. toasted sesame oil |
| 1 clove Garlic, raw (minced) |
| 2 tsp. Ginger root, raw (peeled and minced) |
| 1 small White or yellow onions (diced) |
| 1/4 Large Red bell peppers (diced) |
| 12 ounces Yukon gold potatoes (large dice) |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 dash Black pepper (to taste) |
Instructions
Add the garlic and ginger and sauté for about 2 minutes. Stir frequently.
Add the onions and sauté, stirring frequently, for about 3 minutes or until translucent.
Add the bell pepper and continue sautéing for 2 minutes.
Add the potatoes, stir, and cover.
Reduce heat to medium and cook for about 15 minutes, stirring frequently, until the potatoes are soft.
Add the soy sauce and pepper and stir.
Cook for another 5 minutes on low.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These hash browns may sound a little odd, but they are amazing! Warm with ginger and garlic and umami from the soy sauce and sesame oil. Have breakfast for dinner with simple scrambled or poached eggs, or a simple piece of grilled fish.