Take Control of Your Sodium Intake
Frozen and processed foods are high in sodium and can be a health hazards over a period of time. MacDonald’s hash brown has 330.6 mg. The New York Times has an article, “Eating Well.” It reports that deep-fried hash browns might have more than 500 mg of sodium per serving, which is a far cry from what nature intended. Source: http://www.nytimes.com/1990/02/28/garden/eating/-well.html
You can take control of your sodium intake by trying new recipes and making your own dishes rather than buying pre-cooked items.
These Hash browns are so tasty and much healthier–no preservatives and low in sodium. Served with fire roasted tomatoes — delcious!
Makes 2 servings
- 4 large potatoes
- 1/4 teaspoon cayenne pepper
- 1 teaspoon onion powder (optional)
- 2 tablespoon olive oil
- 2 tablespoon vegan butter
- 1 medium white onion chopped
- 1 scallion chopped
- 2 tablespoon paprika
- 1 tablespoon ground rosemary
- 1 tablespoon ground thyme
- 1 tablespoon garlic powder (optional)
- 1 tablespoon ground dill
- 1/2 teaspoon sea salt (optional)
- Peel potatoes and boil 5-8 minutes. Potatoes should have resistance when poking with fork. Do not cook all the way through.
- Drain potatoes before putting in pan.
- In large non-stick pan melt butter and add potatoes.
- Use spatula to turn on each side. Allow each side to brown.
- Add oil, onions and seasonings.
- Allow hash browns to brown until they are a little crispy on edges
- Garnish with green onions and serve.
Serve while hot.