Breakfast and Brunch Recipes

Summer Vegetable Home Fries

When it comes to cheesy dishes that are flavorful, filling and extremely nutritious, summer vegetable home fries are tough to beat. This lactose free, cheesy home fries recipe offers up eight servings of fresh and tasty vegetables that are covered in delicious Cheddar. This dish can be served with breakfast as a hearty side option, or it can be served as a healthy main dish for brunch or lunch. As far as recipes go, this one is surprisingly easy to prepare, and it’s a great dish to serve up for a family breakfast on the weekend.

Summer Vegetable Home Fries recipe

Yield: 8 servings

Ingredients

  • 4 medium, skin-on russet potatoes, scrubbed
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cloves garlic, minced
  • 8 cups mixed summer vegetables (such as onions, mushrooms, yellow squash, zucchini, broccoli, green beans, red peppers or green peppers), chopped
  • 6 ounces (about 1 1/2 cups) Cabot Farmhouse Reserve Cheddar or Cabot White Oak Cheddar, grated

Instructions

  1. Cut potatoes into 1 inch cubes. Place in a large pot and cover with water. Bring water to a boil and cook until a fork will easily pierce potatoes (about 5 minutes). Drain.
  2. Heat 2 tablespoons of oil in a large skillet. When oil is hot, add cooked potatoes and use a spatula to stir so that potatoes are coated with oil. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic. Let potatoes sit, undisturbed, for 4 minutes to crisp up on one side.
  3. Remove from heat. Transfer potatoes to an oven-safe casserole dish.
  4. Heat broiler to high.
  5. Heat remaining 2 tablespoons of oil in the skillet over medium high heat. Add vegetables, stir to coat with oil, and sauté for 4 minutes. Add 2 tablespoons water and cover immediately. Steam vegetables for 2 to 3 minutes until they are tender, but still a little crisp.
  6. Transfer vegetables to dish with cooked potatoes and top with cheese.
  7. Place the dish under broiler, about 4 inches from the heat. Cook until the cheese melts (about 2 minutes). Serve hot.

Nutrition

Per serving: Calories 261

% Daily Value Fat 14g 22% Saturated Fat 5g 25% Cholesterol 23mg 8% Sodium 445mg 19% Carbs 27g 9% Fiber 3g 12% Protein 9.5g Calcium 193mg 19%

Attribution

Recipe and photo used with permission from: Cabot Creamery Co-operative







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