Protein and fiber are combined with this hash recipe to create a dynamic, tasty side for any breakfast or dinner.
|16||oz||Frozen shredded potatoes (defrosted but not warm)|
|1||c||corn (fresh or frozen defrosted)|
|1||c||edemame (shelled and defrosted)|
|1⁄2||large white onion (diced)|
|5||large white mushrooms (finely diced)|
Heat olive oil in large sautee pan. Add garlic and onion and cook until the onion is transluscent. Add corn and mushrooms and sautee until the corn gets brown and roasty. Add the edemame and stir until combined. Add potatoes, then the spices and cook until warm. Stir in white vinegar then serve.