Ingredients

How to make it

  • NSTRUCTIONS:
  • Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
  • Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through
  • Nutrients per serving (1-cup vegetarian hash): Calories: 120, Total Fat: 3.5 g, Sat. Fat: 0 g, Carbs: 21 g, Fiber: 3 g, Sugars: 3 g, Protein: 3.5 g, Sodium: 170 mg, Cholesterol: 0 mg.

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