Publisher Photo
Publisher Photo
THIS is a nice departure from the customary hash browns for breakfast or brunch…a colorful, tasty combination of vegetables, it’s a compatible side dish to eggs prepared in anyone’s favorite way.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 medium potato, peeled and cubed
  • 1 tablespoon butter
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 medium apple, peeled and cubed
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a small skillet, saute potato in butter for 8 minutes. Add the green pepper, onion and apple; cook 6-8 minutes longer or until potato begins to brown.
Add the water, brown sugar, salt and pepper; cook and stir until blended and heated through. Yield: 2 servings.
Originally published as Potato Brunch Medley in Reminisce Extra May 2007, p52

Nutritional Facts

1 cup: 216 calories, 6g fat (4g saturated fat), 15mg cholesterol, 656mg sodium, 40g carbohydrate (21g sugars, 5g fiber), 3g protein.

  • 1 medium potato, peeled and cubed
  • 1 tablespoon butter
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 medium apple, peeled and cubed
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a small skillet, saute potato in butter for 8 minutes. Add the green pepper, onion and apple; cook 6-8 minutes longer or until potato begins to brown.
  2. Add the water, brown sugar, salt and pepper; cook and stir until blended and heated through. Yield: 2 servings.
Originally published as Potato Brunch Medley in Reminisce Extra May 2007, p52

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