Homemade Hashbrowns

Masha' Allah, a friend of ours recently gifted the Professors with this cookbook:

It's full of colorful pictures, just like the cover, and all the recipes we've tried so far have been hits, Alhumdullilah. 

For a snack yesterday, I decided to try their Breakfast Potatoes recipe, as a side with scrambled eggs. 

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Going into the oven.

All done.

Snack is served.

Masha' Allah I thought they tasted really good, but everyone else needed some coaxing to give them a try, but did well once they got started. I mushed up a few pieces of potato for Baby Professor to try. Nope. I plan to make this again, and use more potatoes to vegetables next time around insha' Allah. 

Recipe is below. Enjoy!

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5 A Day Breakfast Potatoes

1 1/2 pounds Baby Red or small Russet Potatoes, cut into 1- inch cubes

1 medium Red Bell Pepper, cut into 1-inch cubes

1 medium Green Bell Pepper, cut into 1-inch cubes

1 tablespoon olive oil

1/2 teaspoon dried basil leaves, crushed 

1/4 teaspoon salt

1/4 teaspoon black pepper

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1. Preheat Oven to 450

2. Combine all ingredients in mixing bowl. Stir well to get oil over all vegetables.

3. Coat baking sheet with non-stick cooking spray ( I used Crisco Shortening)

4. Spread potato mixture evenly over baking sheet

 5. Bake for 30-40 minutes, or until potatoes are tender.