Breakfast Potatoes
Hash browns for breakfast!
Ingredients
- 4 medium baking potatoes
- 2 Tbs canola oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1/2 cup mushrooms, sliced
- 1/2 tsp salt (sea salt if on a corn-free diet*)
- 1/2 tsp paprika
- 1 chopped tomato, optional
Directions
- Scrub potatoes well and chop into 1-inch (3cm) pieces. Boil potatoes for 5 minutes, until just tender and drain.
- Heat oil in a heavy, non-stick skillet. Add onions and cook for about 2 minutes, until they just start to turn brown. Add green peppers and mushrooms, and continue to cook for a couple of minutes, stirring the pan occasionally.
- Add drained potatoes and cook over medium heat until potatoes are crispy and brown. Sprinkle with paprika and salt and pepper to taste. Add chopped tomato if desired and stir to blend and warm the tomatoes.
- Serve with toast and fruit.
- Makes 4 servings.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories 212
Calories from Fat 63 (30%)
(11%)Total Fat 7g
(3%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(0%)Cholesterol 0mg
(10%)Sodium 246mg
(29%)Potassium 1019mg
Total Carbohydrate 35g
(14%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.