RECIPE: hash brown loaf with eggs...lf

FilusOctober 15, 2002


Serves: 4

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info:


- 3/4 cup textured vegetable protein

- 3/4 cup vegetable broth

- Vegetable Cooking spray

- 1 cup shredded carrots

- 1 small onion, finely chopped

- 1/4 cup chopped red bell pepper

- 2 cloves garlic, minced

- 3/4 cup shredded Idaho potatoes

- 1-1/2 teaspoons dried thyme leaves

- 1 teaspoon dried chives

- Salt and pepper, to taste

- 1 cup no-cholesterol real egg product

- 1 cup (4 ounces) fat-free Cheddar cheese, divided

- 4 fried, or poached, eggs


Combine vegetable protein and broth in medium bowl; let stand

until broth is absorbed, 5 to 10 minutes.

Spray medium skillet with cooking spray; heat over medium

heat until hot. Saute carrots, onion, bell pepper, and

garlic until tender, about 5 minutes. Stir in potatoes

and herbs; season to taste with salt and pepper. Mix in

egg product and 3/4 cup cheese.

Pack mixture into greased 7-1/2 x 3-3/4 inch loaf pan. Bake,

loosely covered, at 350 degrees for 45 minutes; uncover and

sprinkle with remaining 1/4 cup cheese. Bake until loaf is

set and cheese melted, about 15 minutes longer. Let stand

10 minutes before serving.

Loosen sides of loaf with sharp knife; unmold onto serving

plate. Slice loaf and arrange slices on serving plates;

serve eggs on top or along side loaf.

Nutritional Information Per Serving:

Calories: 310, Fat: 7.4 g, Cholesterol: 211 mg,

Sodium: 493 mg, Protein: 36.2 g, Carbohydrate: 26 g

Diabetic Exchanges: 2 Vegetable, 1 Bread, 3 Meat

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