Spicy Hash Browns – Low in Sodium

IMG_2777Take 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!

IMG_2777

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)

Instructions:

  1. Peel potatoes and boil 5-8 minutes.  Potatoes should have resistance when poking with fork.  Do not cook all the way through.
  2. Drain potatoes before putting in pan.
  3. In large non-stick pan melt butter and add potatoes.
  4. Use spatula to turn on each side.  Allow each side to brown.
  5. Add oil, onions and seasonings.
  6. Allow hash browns to brown until they are a little crispy on edges
  7. Garnish with green onions and serve.

Serve while hot.

 

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