Hurry-Up Hearty Hash

Published in June 2011 Better Life Magazine


2 c. shredded raw potatoes (unpeeled)
2 c. cooked brown rice
1/2 c. sautéed onions
1/2 c. chopped celery
1/2 c. chopped Brazil nuts
1/4 c. Brewer’s flake yeast (with B-12)
2 tbsp. oil
1/2 tsp. salt
1/8 tsp. garlic powder
2 tbsp. soy sauce



WASH the potatoes well and remove any spots. Shred with a medium shredder. Combine all ingredients. Stir enough to mix well. Turn into a lightly oiled skillet at 350 degrees F. Cover and let cook until nicely browned, about 10 min. Scrape from bottom and turn. Cover and let cook 10 min. longer. Stir, reduce the heat, and let cook an additional 5 min. Serves 6.

Note: The flake yeast adds a savory flavor and enhances the protein value.

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Recipe taken from, “Cooking by the Book”, courtesy Marcella Lynch.

Better Life Broadcasting Network •