Wednesday, February 9, 2011

Potato Hash Browns

We enjoy eggs and hash browns for supper on occasion. It's quick, easy, and filling. Besides, there are so many ways to prepare eggs!

We had new hash browns last night from the CLP. They were delicious!

I made two changes- I used turkey ham and Lawry's Season Salt. The ham was because well, that's what we had on hand. As for the season salt- Jon loves it on his hash browns. If I leave it out he feels like his potatoes are missing something.

This hash is so quick and done completely in the microwave!

We served it with eggs over easy and toast. Dinner in less than 20 minutes. Perfection!

Wanna see?

I know it's not much to look at, but holy moly- the flavors are fantastic. Jon said he'd like some crunch, so we are going to add some crumbled crispy bacon next time we have these. (You could do this on the stove top to get the caramelized crunchy goodness, but its a good excuse to add some bacon LOL)

Here's to you and your culinary adventures, friends. Cheers!

Ham & Artichoke Hash browns
Serves 2
378 calories per

3 cups frozen hash brown potatoes with onions and peppers aka O'Brien potatoes
1/3 cup fat-free, less-sodium chicken broth
1/2 cup drained canned quartered artichoke hearts, chopped
1/4 cup chopped green onions
1/8 tsp black pepper
Lawry's season salt to taste
3 oz smoked ham, cut into bite-sized pieces
1/2 cup (about 2 ounces) shredded Monterey Jack cheese

Combine potatoes and chicken broth in a 1-quart microwave-safe casserole. Cover with lid, and microwave at HIGH 12 minutes, stirring after 6 minutes.

Uncover dish. Stir in 1/2 cup artichoke hearts, green onions, 1/8 teaspoon black pepper, season salt and ham. Sprinkle with cheese. Microwave, uncovered, at HIGH 1 minute.

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