Purple Potato Breakfast Hash

Sometimes inspiration just comes in a color.  Kids will love helping you find "purple foods" to add to this healthy, fat-free breakfast hash.  This vegan, oil-free recipe is a great dish for entertaining at brunch or even a mid-morning snack.

EASY          Servings: 4      Ready In: 35 minutes


2 Japanese Eggplants
2 Purple potatoes
1 red onion
1 tbsp. dried rosemary
1 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. black pepper

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Gather ingredients. Preheat your oven and a baking sheet at 425 F. 

To prepare hash: Dice the potatoes, eggplant, and onion into large single-bite chunks. 
Toss the eggplant, potato, and onion with the rosemary, sage, salt, and pepper. 

To roast the hash: Carefully remove your preheated pan from the oven. 
Spread the hash mixture into a single-layer on your preheated pan. 
Bake at 425 for 25-35 minutes, stirring every 10-12 minutes to ensure even browning. 
Garnish with chopped chives and serve.

Chef's Tips: Preheating your baking sheet will help brown the hash. It also helps create a crunchy sear, especially helpful for oil-free roasting.


Nutrition Facts
Serving size: 1/4 of a recipe (about 1 1/2 cups)

Calories 75.86
Calories From Fat (5%) 3.58
% Daily Value
Total Fat 0.41g <1%
Saturated Fat 0.12g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 151.34mg 6%
Potassium 273.64mg 8%
Total Carbohydrates 16.3g 5%
Fiber 4.82g 19%
Sugar 4.05g
Protein 2.44g 5%
Calcium 10.47mg 1%
Iron 24.35mg 135%
Vitamin A 67.37IU 1%
Vitamin C 2.42mg 4%

Chef Katie finds purple potatoes at the Farmers Market. These guys get their purple color from the same antioxidant that is in cherries and pomegranate. Use them in Purple Potato Hash or Potato Artichoke Salad with Tarragon. More recipes at: www.plants-rule.com