I made this to go with a couple of nice steaks and a large salad.

-= Exported from BigOven =-

Veggie Hash Browns

Crispy goodness of hash browns with less fat and carbs. Diabetic-friendly

Recipe By: Pete Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Vegetables
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Meatless, Sauté,
Simple - Easy, Side Dish, Brunch, Breakfast

-= Ingredients =-
2 cups Rutabaga ; - coarse shredded
1 cup Potato ; - coarse shredded
1/2 cup Carrot ; - coarse shredded
1/4 cup Onion ; - coarse shredded
1/4 cup Cilantro ; - rough chopped
2 tablespoons Olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon Red pepper flakes ; - to taste

-= Instructions =-
Easiest way to do this is with a food processor and the shredder blade. Just
cut the veggies in chunks and feed them in one after another. You can mix
the rest of the ingredients in the work bowl if yours is big enough. Just
lightly toss everything to get it mixed and for the oil to evenly coat.

You can adjust the ingredients to suit your taste (and the current contents
of your refrigerator). Cauliflower, turnips, sweet potato, zucchini, or
pumpkin will also work in this recipe. Just keep the starchier items down to
one choice. I have also added small amounts of shredded cheese to some
version of this. Just don't use so much that it makes things gooey.

After mixing the ingredients you may want to put them in a colander and
press them to get rid of excess moisture. Blot them with a tea towel to dry
them further.

In a large non-stick frying pan spread the mixture in an even layer. You
want as much contact surface as possible. Cook them over medium high hear
but DO NOT STIR the mixture. You want to let it brown nicely. It should take
5-10 minutes to get a nice crust on the bottom.

Now you have three options depending on your equipment and abilities:

1. Place a large plate on top of the pan and invert the pan while holding
the plate on top. If your pan was well sprayed, and truly non-stick, the
whole works will come off cleanly onto the plate. Now you an re-spray the
pan and carefully slide the "cake" into the plate to brown the other side.

2. You can carefully turn large sections of the mixture with a large
spatula. It's not as pretty but it works well and is less tricky than the
plate-flip method.

3. If your pan doesn't have a plastic or wood handle you can place it under
the broiler to brown the top. My all-metal pan works well with this method.

Once you've thoroughly browned both sides, cut into quarters and serve. I
often garnish this with a squiggle of low-carb ketchup or a drizzle of
salsa.

Each (app 1 cup) serving contains an estimated:
Cals: 130, FatCals: 263, TotFat: 7g
SatFat: 1g, PolyFat: 1g, MonoFat: 5g
Chol: 0mg, Na: 320mg, K: 517mg
TotCarbs: 16g, Fiber: 4g, Sugars: 6g
NetCarbs: 12g, Protein: 2g


** Recipe, with photo, at: http://www.bigoven.com/recipe160823 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

"Pete Romfh" > wrote in message
...
>I made this to go with a couple of nice steaks and a large salad.
>
> -= Exported from BigOven =-
>
> Veggie Hash Browns
>
> Crispy goodness of hash browns with less fat and carbs. Diabetic-friendly
>
> Recipe By: Pete Romfh
> Serving Size: 4
> Cuisine: American
> Main Ingredient: Vegetables
> Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Meatless, Sauté,
> Simple - Easy, Side Dish, Brunch, Breakfast
>
> -= Ingredients =-
> 2 cups Rutabaga ; - coarse shredded
> 1 cup Potato ; - coarse shredded
> 1/2 cup Carrot ; - coarse shredded
> 1/4 cup Onion ; - coarse shredded
> 1/4 cup Cilantro ; - rough chopped
> 2 tablespoons Olive oil
> 1/2 teaspoon Kosher salt
> 1/2 teaspoon Red pepper flakes ; - to taste

I do a version of this that's close to an Indian Bhajia. Grate as above, but
don't drain. Add curry powder to taste, then mix with enough chickpea flour
(Gram, or Besan, are alternative names) until the veggie juices have made a
slight amount of batter - maybe 3 or 4 Tbs for the above amount. Form into
little balls. They should be deep fried for authenticity, but they're very
good pan-fried until dark brown. I serve these with fish balls and grated
carrot salad for a really yummy, zero spike meal. The carb eaters get Thai
sweet chilli sauce to dip, I'm still working on an edible low-carb version!

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

Nicky wrote:
> "Pete Romfh" > wrote in
> message ...
>> I made this to go with a couple of nice steaks and a
>> large salad.

>
> I do a version of this that's close to an Indian Bhajia.
> Grate as above, but don't drain. Add curry powder to
> taste, then mix with enough chickpea flour (Gram, or
> Besan, are alternative names) until the veggie juices
> have made a slight amount of batter - maybe 3 or 4 Tbs
> for the above amount. Form into little balls. They should
> be deep fried for authenticity, but they're very good pan-
> fried until dark brown. I serve these with fish balls and
> grated carrot salad for a really yummy, zero spike meal.
> The carb eaters get Thai sweet chilli sauce to dip, I'm
> still working on an edible low-carb version!
>
> Nicky.

That's a great idea. I'll have to give it a try.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org