Hash-Brown Medley

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Servings: 4 Difficulty: Intermediate
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A savory, skillet-cooked potato dish with fresh vegetables and garlic
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This Hash-Brown Medley transforms humble potatoes into a golden, crispy breakfast staple. By simmering diced potatoes with sweet onions, vibrant green bell peppers, and aromatic sliced garlic, you create a dish that is both comforting and fresh. The addition of corn and diced tomatoes adds a burst of sweetness and acidity, balancing the earthy flavor of the potatoes. It’s a versatile vegan and low-fat option that works beautifully for a leisurely weekend brunch or a quick weekday morning. The texture is tender inside with a slight crisp on the edges, making it a satisfying side dish or main course. Simple, wholesome, and packed with flavor, this medley brings a homestyle charm to your table without the need for heavy oils or complicated techniques.

Hash-Brown Medley recipe image
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Hash-Brown Medley

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 7.8

Description

This Hash-Brown Medley transforms humble potatoes into a golden, crispy breakfast staple. By simmering diced potatoes with sweet onions, vibrant green bell peppers, and aromatic sliced garlic, you create a dish that is both comforting and fresh. The addition of corn and diced tomatoes adds a burst of sweetness and acidity, balancing the earthy flavor of the potatoes. It&# 226;ÂÂs a versatile vegan and low-fat option that works beautifully for a leisurely weekend brunch or a quick weekday morning. The texture is tender inside with a slight crisp on the edges, making it a satisfying side dish or main course. Simple, wholesome, and packed with flavor, this medley brings a homestyle charm to your table without the need for heavy oils or complicated techniques.

Ingredients

Directions

  1. Peel (if desired) and dice the potatoes into small, uniform cubes.
  2. Slice the garlic cloves thinly.
  3. Place the diced potatoes, chopped green bell pepper, cubed onion, and sliced garlic in a large nonstick frying pan.
  4. Add 1/2 cup of water to the pan and stir to combine.
  5. Cook over medium heat, stirring occasionally, for 5 minutes until the water begins to evaporate.
  6. Add the remaining 1/2 cup of water, then cover the pan.
  7. Continue cooking covered for 10 minutes, or until the potatoes are tender and most of the liquid has evaporated.
  8. Uncover the pan and stir in the thawed frozen or fresh corn and diced tomato.
  9. Cook uncovered, stirring frequently, for an additional 5 minutes until the vegetables are heated through and the potatoes have lightly crisped.
  10. Remove from heat and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 7.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.6g3%
Sugars 1.1g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure potato cubes are uniform in size so they cook evenly.

You can use frozen corn or fresh corn kernels. If using frozen, thaw before adding to avoid cooling the pan too much.

For a heartier meal, consider adding black beans or kidney beans with the tomatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.

Keywords: breakfast, potatoes, vegan, low-fat, hash-brown, medley, skillet, garlic, onion, bell-pepper, corn, tomato, side-dish, morning, healthy
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