Servings |
Ingredients
- 6 cups frozen hash brown potatoes partially thawed
- 6 cups fat-free chicken or vegetable broth
- 1 onion chopped
- 1/4 cup all-purpose flour
- 1 12-ounce can evaporated skimmed milk divided
- 3/4 cup nonfat plain Greek yogurt
- salt and pepper to taste
- green onions cheese, turkey bacon, optional toppings
Ingredients
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Instructions
- In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and
- cook, covered, 8-10 minutes.
- In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 5 minutes or until thickened.
- Remove from heat and stir in yogurt; don’t boil after adding, stirring until well combined. Season to taste.
Nutritional Info
Per Serving: Calories 256, Calories from Fat2%, Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 1051mg, Carbohydrates 516g, Dietary Fiber 4g, Total Sugars 10g, Protein 13g, Dietary Exchanges: 3 starch, ½ fat free milk
Terrific Tidbit: I like using Greek yogurt as it is richer, and creamer. If you feel better, you can add condiments such as green onions, turkey bacon or cheese
Nutritional Nugget: Greek yogurt is higher in calcium than plain yogurt.
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