Potato’s? You can get to health eating potato’s? Uhh, yes! Glorious, yes!
Oven, Baking Sheet or Cupcake Sheet
- 20 oz frozen hash browns
- 1/4 onion, diced
- 1/4 bell pepper, diced (use your favorite color)
- 1 cup mushrooms, diced
- 1 cup spinach, sliced
- 1 tsp each: paprika, garlic powder, onion powder
- Preheat Oven to 400 degrees.
- In a large mixing bowl, add everything except hash browns.
- Fold in hash browns to mix in large bowl.
- Option 1: Place in a thin layer on a baking tray.
- Option 2: Press mix into cupcake tray, about 1/2 way full.
- Bake for 30 minutes or until crispy.
Helpful Things To Know
- Hash browns: Ingredients should read “potato” and that’s it. No added salt. Frozen hash browns are the easiest for creating via the oven method as they are pre-shredded and the extra water is gone. If you shred your own potatoes, that can work too, but use paper towels to press out the extra water. Otherwise you get soggy hash browns and that’s no fun.
- Bell Pepper: Use the colored pepper that you like the most. In my house that’s red or yellow.
- Spinach: I use fresh but you can also use canned or frozen. If you use canned or frozen remove as much water as you can. You’ll need to defrost the frozen spinach to press out the water. I’ve used a colander and the bottom of a measuring cup. Not fancy, but it works.
- Using a tray? I don’t flip the hash browns. One side is crispy and the other is soft.
- Toppings: Forget about the Standard Western Diet (SWD) toppings like butter or sour cream. That stuff does not support your health goal – even a little! Instead try tofu sour cream or get some low sugar and salt ketchup. Yum, yum, yummy!
- Original recipe from High Carb Hannah