Potato Broccoli Hash

A lightened up version of potato hash that's full of delicious flavor and a good source of fiber.

Ingredients

• 1 1/2 pound red potatoes, shredded
• 3 raw broccoli stalks, shredded
• 1/2 white onion, sliced
• 1.5 cups broccoli florets, cut into bite-size florets
• 1 1/4 tablespoons avocado oil for cooking (or canola oil)
• 1/4 tsp salt
• 1/4 c water
• 8 oz canned diced tomatoes
• 2 oz goat cheese crumbles
• 2 oz Canadian bacon
• Hot sauce, optional for added heat

Makes 4

Directions

1. Using a cheese grater, grate potatoes and broccoli stalks, discarding any particularly fibrous pieces of broccoli stalk.
2. Lay out shredded potatoes and shredded broccoli stalk on a layer of paper towels (or a clean kitchen towel), top with two more paper towels and gently press down to remove excess moisture.
3. In a large saute pan, saute onions in 1/4 tsp of oil for 3-5 minutes. Add in canned tomatoes, broccoli florets and 1/4 cup of water, stir to combine and cook for 5-7 minutes more until fragrant and tender and water has reduced.
4. While veggies are sauteing cook shredded potatoes and broccoli. On a flat bottom skillet, over medium heat, pour 1/2 tablespoon of oil on the pan.
5. Mix potatoes and broccoli shavings together and lay 1/2 the mixture on the hot pan spreading it out so it's about 1/4 inch thick. Cook for 10-12 minutes, flipping once until golden brown cooked through. Repeat with remaining potato/broccoli mixture.
6. Plate potato and broccoli hash with a topping of the grilled onion, tomato and broccoli mixture. Top with a sprinkle of goat cheese and serve with two rounds of lean Canadian bacon. Sprinkle with hot sauce if using.

*You can use other potato varieties if desired but keep in mind that they may have more carbohydrates per serving and more moisture, such as a Russet potato. Added moisture will increase cooking time.