Sorry I’ve been gone so long! The last few months have been a little crazy but I’m still here, I promise. 🙂
So we’re days away from Christmas. Comfort foods are all around us. I’ve been to several restaurants lately and have been left feeling like a balloon from all the salt. I wanted a tasty breakfast for hubby and I this morning but one without all the salt. So I made a lightly curried potato hash. It’s a bit higher in the carb area because it’s based on potatoes, but you could cut back on that by halving the portion and serving with some fruit, a nice crisp salad or some eggs. The nice thing about breakfast hash is that you can adjust how much you have in a portion simply by serving it as a side rather than the main dish.
It is a bit high in fat — to cut back on that, try cutting back on the butter and oil, maybe trying to use a non-stick spray instead. (I might try that the next time I make this.) The sugars are primarily from the potatoes. The onions and red peppers have a bit of sugar as well but compared to the potatoes, it’s not too bad.
Here’s what I did…
- 20 mini red potatoes, diced, pre-boiled
- 1/2 medium green pepper, diced
- 1/2 medium red pepper, diced
- 1 stalk celery, diced
- 6 slices low-sodium turkey bacon, diced
- 4 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Mrs Dash
- 1 Tbsp dried rosemary
- 3 tsp dried oregano
- 1 tsp ground thyme
- 1 tsp black pepper
- 1/2 tsp sweet curry powder
- 1/4 tsp kosher salt
- In a large pan over a medium-high heat, melt half of the butter and oil together. The oil is to prevent the butter burning.
- As it just starts to bubble, add the onions and celery. Cook for a few minutes until softened, stirring often.
- Add the turkey bacon and half of all the spices/seasonings, and cook for a few minutes more, stirring periodically, until the bacon begins to brown up.
- Add the bell pepper and cook a few minutes more until the pepper begins to soften.
- Remove from heat and transfer this mixture into a serving bowl. Set aside.
- Put the pan back on the burner and melt the rest of the butter and oil together.
- Add the pre-boiled potatoes and the rest of the spices.
- Stir the potatoes around periodically to ensure they brown up a bit. You can cook them to your preference. I like mine a little soft but not too crispy on the outside. As the potatoes were pre-cooked, they won’t need too long.
- Transfer the potatoes into the serving dish and give them a toss with the veggie/meat mixture. This will heat the veggie/meat mixture up again and mix it all up.
- Serve. Makes about 4 portions or 8 small side portions.
Serves: 4 regular portions or 8 small side portions
Nutrition per regular portion: 326 calories, 26g carbs, 23g fat, 6g protein, 239mg sodium, 6g sugar