Garlic Hash Browns with Kale
Hash browns are the ultimate comfort food, but they don't have to be heavily fried to be delicious. The added garlic in this recipe truly seals the deal.
Makes 2 servings
2 Yukon Gold potatoes, shredded
1/4 teaspoon salt
2 to 3 large kale leaves, shredded
6 cloves garlic, minced
Nonstick cooking spray, or water
1/2 teaspoon freshly ground black pepper
Rinse the shredded potatoes and pat them dry. Mince the garlic. Spray a skillet with nonstick cooking spray or add water. Over medium-high heat, sauté the potatoes with the salt until the potatoes are crisp. Once the potatoes are done, add the kale and garlic to the pan and continue sautéing everything for about 2 more minutes. Remove from the heat. Add pepper to taste.
Optional: Substitute 2 cups frozen shredded hash browns (no salt added) or 2 cups shredded sweet potato for the shredded Yukon Gold potatoes.
Core Concept: You don't need very much oil to get these, or most other foods, crisp. You only need a whiff of cooking spray so the potatoes don't stick to the pan, or you can substitute with water.
Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience.
Per serving: Calories: 450; Protein: 10 g; Carbohydrates: 102 g; Sugar: 2 g; Total Fat: 1 g; Calories from Fat: 2%; Fiber: 7 g; Sodium: 366 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.