Hashbrown Potatoes with Eggplant, Onions and Peppers

(1 vote)

olive oil or no-stick vegetable oil spray
old bay seasoning
paprika
pepper
1 large eggplant, sliced into 1-inch thick rounds
2 to 3 large all-purpose potatoes, unpeeled, cut into long wedges
2 medium onions, peeled and sliced 1-inch thick
1 red pepper, sliced 1-inch thick pith and seeds discarded
1 green pepper, sliced 1-inch thick pith and seeds discarded

Hash browns with very little fat are really easy because the shredded potatoes thicken and stick together as they cook. You can make a great crust by cooking them longer before turning, but I usually can 't wait that long. These are colorful and zesty. The other vegetables can be varied. Use thick slices of zucchini, summer squash, even squash. Spray well and season the potatoes and vegetables. Place on the grill, turn, and serve when done, about 30 minutes



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