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Posted on: June 1, 2011

I love hash browns, but they aren’t very filling. That’s why I’m introducing….

Hash Browns, Greens, and Oranges

A multi-vegetable approach to a morning classic.

  • 1 small potato
  • 1/2 sweet potato
  • 1 zucchini 
  • 1 carrot
  • 1 slice onion, diced fine
  • 1 teaspoon each: Olive oil, kosher salt, garlic powder
  1. Shred potato, sweet potato, zucchini and carrot. 
  2. Mix together with diced onion. (Shredding onions releases a bitter oil in the onions and makes them taste ewww-y.)
  3. Heat non-stick skillet on high, spraying with non stick cooking spray.
  4. Sprinkle salt and garlic powder on the mixture.
  5. “Fry” for about 5-7 minutes, until they start to brown and get crispy.
  6. About 5 minutes in, I drizzle them with the olive oil. This makes them get a crispier texture.

Servings: 2   Per Serving- 3 points (2 WW PointsPlus)

Feeling extra hungry? For 2 extra points (2WW PointsPlus) add a fried egg (cooked in non-stick cooking spray.)

Feeling super duper extra hungry? Eat the whole thing! 6 Points for the entire recipe (5 WW PointsPlus) 

Feeling super duper about to die if you don’t eat hungry? Eat the whole thing plus an egg for 8 Points (7 WW PointsPlus)

I would have eaten the whole thing (I was planning on it) but Little Red noticed it first and demanded to eat some. 
This recipe was PhatMama, Little Red, and Husband approved. Wow!  

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