Homestyle Hashbrowns

I’m not vegan. Though I appreciate veganism and am totally down with throwing some vegan meals into my weekly routine. Especially when the recipe is so good you aren’t obliged to tell your significant other about dinner’s lack of all thing animal. So I bought this amazing cookbook called “The Garden of Vegan” It’s a local cookbook and everything I’ve tried is awesome. One might think “Hashbrowns? Why waste your time posting about hashbrowns?” I’m sharing with you because it is so easy and it spices up regular ole’ hashbrowns (and because sharing is what I do!) Breakfast, lunch or dinner!

Homestyle Hashbrowns

INGREDIENTS
3 medium Russet Potatoes – Cubed
1 medium Onion – Diced
1 tbsp Olive Oil
1 tbsp All Purpose Spice
1/4 tsp Black Pepper
1/2 tsp Chili Powder

METHOD
– Wash and dice potatoes and onion.
– Heat oil in large skillet and add veggies. Add the remainder of ingredients and sautee over medium-high heat, stirring often, until potatoes are cooked through. I prefer them a bit crunchy.

NUTRITIONAL INFO
Serves 4
Weight Watchers points per serving –
Calories – 258.1
Fat – 3.8g
Fibre – 7g
Sodium – 63.2mg
Carbohydrates – 51.6g
Protein – 6.1g

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