garlic scape & herb hash brown potatoes

Posted by on Jun 24, 2013 in tasteovers by jackie | 0 comments

garlic scape & herb hash brown potatoes

(Click on photo for full-size image!)

Makes 4 servings: 1 cup each

Garlic scapes … oh yum! If you haven’t yet discovered them, be on the lookout … right now! They’re the crunchy, mild tasting, flowering stalks of garlic plants. And they’re around for only a short time in late spring to early summer. So cook with them often when they’re here. Use them kind of like scallions (green onions); though they’ll have a mild garlic instead of mild onion flavor. No garlic scapes? No problem. You can just add 2 minced cloves of garlic along with the scallions to this hash brown recipe.

I also enjoy using red, gold, and purple baby creamer potatoes in this tasty recipe for eye appeal. Try this colorful combination—or pick just one type. You can never go wrong with potatoes, right? They’re one of the best nutritional values in the produce aisle, after all!

Calories Saved: 50

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 1/2 pounds baby tri-color or red creamer potatoes, unpeeled, scrubbed, halved and thinly sliced (about 1/4-inch thick)
1 small or 1/2 large red onion, diced
5 garlic scapes, thinly sliced on the diagonal (3 ounces)
1/2 small jalapeno pepper with (or without) seeds, extra thinly sliced or minced
2 teaspoons fresh lemon juice or white balsamic vinegar
3⁄4 teaspoon sea salt, or to taste
2 scallions, green and white parts, minced
1 tablespoon finely chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley

  1. Melt the butter with the oil in a large (PFOA-free) nonstick skillet over medium-high heat. Add the potatoes, red onion, garlic scapes, jalapeno, lemon juice, and 1⁄4 teaspoon of the salt. Stir to combine, about 1 minute. Cover and cook until the red onion is softened and potatoes are nearly cooked through, about 10 minutes, stirring twice throughout cooking.
  2. Remove the lid and sauté until the potatoes are just cooked through and lightly browned, about 5 minutes. Add the scallions, mint, and the remaining 1⁄2 teaspoon salt and sauté for 2 minutes.
  3. Stir in the parsley, adjust seasoning, and serve immediately.

Per serving: 220 calories, 10g total fat, 3g saturated fat, 0g trans fat, 10mg cholesterol, 470mg sodium, 31g total carbohydrate, 4g dietary fiber, 4g sugars, 4g protein

 

The “Before” Recipe

hash brown potatoes

Makes 4 servings

5 tablespoons unsalted butter
1 1/2 pounds russet potatoes, peeled, diced
3 large shallots, chopped
1 teaspoon salt, or to taste
2 scallions, minced
2 large garlic cloves, minced
1/4 teaspoon black pepper, or to taste
2 tablespoons chopped fresh parsley

  1. Melt the butter in a large nonstick skillet over medium heat. Add the potatoes, shallots, and 1⁄4 teaspoon of the salt and sauté until the potatoes are cooked through yet al dente, about 15 minutes.
  2. Increase heat to medium-high. Add the scallions, garlic, pepper, and the remaining 3/4 teaspoon salt and continue to sauté until the potatoes are tender and browned, about 5 minutes.
  3. Stir in the parsley, adjust seasoning, and serve immediately.

Per serving: 270 calories, 15g total fat, 9g saturated fat, 0.5g trans fat, 40mg cholesterol, 600mg sodium, 33g total carbohydrate, 4g dietary fiber, 4g sugars, 4g protein

 

Tasteover Tips

  • For added interest, use a colorful variety of potatoes
  • You don’t always need to completely swap butter for oil to make a recipe better for you; keep a little bit of butter for that comforting buttery taste; try 2 parts oil to 1 part butter
  • When a veggie, like garlic scapes, is in season, look for ways to incorporate it into your favorite cuisine for a fresh, seasonal twist; garlic scapes are lovely paired with potatoes
  • Consider using two types of fresh herbs instead of one for fragrant intrigue … and be a little heavier handed to make herbs an integral part of the recipe, not just a garnish

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