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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.1
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 317.4 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 6.0 g

View full nutritional breakdown of BK CE Vegetarian Breakfast Hash calories by ingredient
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BK CE Vegetarian Breakfast Hash

Submitted by: LABYRINTH

Introduction

Recipe from Clean Eating Magazine. BTW felt their 6 servings was not accurate so went with 4.

If you don't have shallots, try green onions (scallions); If you don't have an acorn squash, try sweet potatoes.

Pairs nicely with the Turkey Breakfast sausage (recipe listed in cookbook).
Recipe from Clean Eating Magazine. BTW felt their 6 servings was not accurate so went with 4.

If you don't have shallots, try green onions (scallions); If you don't have an acorn squash, try sweet potatoes.

Pairs nicely with the Turkey Breakfast sausage (recipe listed in cookbook).

Number of Servings: 4

Ingredients

    New Potatoes, raw, 4 small, unpeeled
    *Squash, winter, acorn, raw, 1 squash (4 inch dia) peeled and cubed
    Rosemary, 1 tsp
    Salt, 1/2 tsp
    Pepper, black, 1/2 tsp
    Olive Oil, 4 1tsp
    2 Shallots, chopped
    Broccoli, fresh, 2 cup, chopped/shredded
    Peppers, sweet, red, raw, sliced, 1/3 cup chopped
    Peppers (bell peppers), 1/3 cup, chopped
    *Lemon Juice, 1 wedge yields (2 tsp)

Directions

Preheat oven to 425 degrees. In a bowl, lightly toss cubed potatoes and squash with 1/2 tsp. Rosemary, 1/4 tsp salt and 1/4 tsp. black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp. oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.

Heat remaining 2 tsp. oil in a large nonstick skillet over medium high heat. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixgture and cook for 5 minutes or until heated.

Sprinkle with lemon juice, remaining 1/2 tsp. rosemary, 1/4 tsp salt, and a 1/4 tsp black pepper and heat through.

Serving size is 1 cup.

Number of Servings: 4

Recipe submitted by SparkPeople user LABYRINTH.






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