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 garlic scape & herb hash brown potatoes 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 actually one of the best nutritional values per penny in the produce aisle, after all!

garlic scape & herb hash brown potatoes

Makes 4 servings: 1 cup each

Ingredients

• 1 tablespoon plant-based 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 fine 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

Directions

1. Melt the plant-based 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 to 7 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, 0mg cholesterol, 490mg sodium, 31g total carbohydrate, 4g dietary fiber, 4g sugars, 4g protein

Jackie’s Culinary Nutrition Tips!

• For added interest, use a colorful variety of potatoes
• 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 know it’s OK to be a little heavier handed and make herbs an integral part of the recipe, not just a garnish