Asian Hash Browns

Servings

about 2 cups

COOKING TIME

30 Minutes

This recipe can easily be multiplied and leftovers are pretty good. Reheat gently.

2 tsp. toasted sesame oil

1 clove Garlic, raw (minced)

2 tsp. Ginger root, raw (peeled and minced)

1 small White onions (diced)

1/4 Large Red bell peppers (diced)

12 ounces Yukon gold potatoes (large dice)

2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)

1 to taste Black pepper

Place the oil in a skillet over medium heat.

Add the garlic and ginger and sauté for about 2 minutes. Stir frequently.

Add the onions and sauté, stirring frequently, for about 3 minutes or until translucent.

Add the bell pepper and continue sautéing for 2 minutes.

Add the potatoes, stir, and cover.

Reduce heat to medium and cook for about 15 minutes, stirring frequently, until the potatoes are soft.

Add the soy sauce and pepper and stir.

Cook for another 5 minutes on low.

Serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

This is a low sodium recipe.

These hash browns are a twist on an old standby and will go well with a simple meal of poached eggs. For dinner, pair them with Miso Glazed Salmon or Seared Tuna with Saki-Wasabi Sauce.

Dean Koontz, Deeply Odd