Directions:
- In a heated saute pan add the olive oil, yams, squash, peppers and onions. Saute until vegetables begin to soften and brown. Add the garlic, sage, salt and pepper. Continue to saute for1 more minute. Do not burn the garlic. Add the vegetable stock and place in a preheated 350 degree oven until all vegetables are completely cooked but still maintain most of their shape and texture. The finished hash should have some moisture to it; a little stock may be added
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.49 Kcal (2095 kJ) | ||
| Calories from fat | 193.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.54g | 33% | |
|---|---|---|---|
| Sodium | 9211.11mg | 384% | |
| Potassium | 744.44mg | 16% | |
| Total Carbs | 67.85g | 23% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 111.2mg | 185% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 2.6mg | 14% | |
| Calcium | 151.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 148.1 Kcal (620 kJ) | ||
| Calories from fat | 57.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 33% | |
|---|---|---|---|
| Sodium | 2725.71mg | 384% | |
| Potassium | 220.29mg | 16% | |
| Total Carbs | 20.08g | 23% | |
| Sugars | 1.99g | 27% | |
| Dietary Fiber | 2g | 27% | |
| Protein | 0.9g | 6% | |
| Vitamin C | 32.9mg | 185% | |
| Vitamin A | 0.4mg | 47% | |
| Iron | 0.8mg | 14% | |
| Calcium | 44.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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