People who enjoy breakfast usually have a favorite food they look forward to, something they’d happily nosh any time of day.
Could be a stack of pancakes for lunch or a quick bowl of cold cereal for a makeshift supper. Or, with very little effort, it could be a “super” version of the traditional, versatile hash browns.
Hashed-up spuds could make a wholesome meal, even a stylish one that would need no excusing. You could round it out with a simple omelet, made in a few minutes, if you like.
Here’s the recipe for a hot potato number boosted with broccoli florets and red and green peppers for plenty of vitamin C. Keep in mind that the dish can be served as a nutritious side dish or a vegetarian main dish, for a fun change of pace on a busy weeknight dinner, or for a good lunch.
And, of course, for breakfast.
1pound (3 medium) potatoes, cut into 1/2 -inch chunks
1cup bite-size broccoli florets
1cup 1-inch red and/or green bell pepper squares
1cup very thinly sliced carrots
2tablespoons water
1 1/2 tablespoons canola oil
Salt and pepper, to taste
3/4cup (about 3 ounces) shredded reduced-fat cheddar cheese
1/4cup reduced-fat sour cream
Combine vegetables in an even layer in shallow, 2-quart microwave-safe dish; add water. Cover, venting one corner. Microwave on high about 10 minutes (see note), tossing once after 5 minutes, until potatoes are tender; drain.
Note: Times are approximate. Adjust times to your own microwave oven.
Heat oil in 10-inch nonstick skillet over medium-high heat. Add vegetables, season with salt and pepper, and saute about 10 minutes, tossing often, until vegetables begin to brown. Spoon onto serving plates, sprinkle with cheese, and dollop with sour cream, dividing equally.
Makes 4 main-dish or 6 side-dish servings (about 4 cups). Per side-dish serving: 168 cal., 7 g pro., 20 g carbo., 7 g total fat 11 mg chol., 113 mg sodium.
Recipe developed for AP by United States Potato Board
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