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Prep and Cook time: About 25 Minutes
Makes: 2 Servings
Ingredients
2 teaspoons Olive Oil
1 boiled or baked unpeeled red-skinned potato (2 to 2-1/2 in. wide),
sliced or diced
1/2 cup chopped onion
1/2 cup carrot, diced or chopped
1/2 cup corn kernels, fresh, canned, or frozen
1/2 apple, cored and sliced
1/2 cup fresh spinach leaves or arugula, mustard, or watercress
2 or 3 red cabbage or radicchio leaves, torn or chopped into pieces
Salt and pepper
2 Large Eggs, fried (optional)
Instructions
1. Melt olive oil in a 10- to 12-inch nonstick frying pan. Tilt pan to
coat bottom evenly. Brown the potato, onion, and carrot over medium heat,
about 5 minutes. Mix corn into the hash, then lay apple slices around the
edges. When slices brown, turn them over, but don’t mix into the rest of
the hash until the second apple side browns, 3 to 5 more minutes.
2. Scatter spinach and cabbage over hash and turn with a wide spatula to
mix. Cook until spinach leaves are bright green and limp, about 2 minutes.
Add salt and pepper to taste. Top with fried eggs if desired.
Nutritional Information
Per serving without eggs:
147 cal., 31% (50 cal.) from fat
3.7 g protein
5.5 g fat (0.8 g sat.)
24 g carbo (5.8 g fiber)
35 mg sodium
0 mg chol.
