Potato-Tomato Bake Recipe
Ingredients
| Frozen hash brown potatoes | 16 Ounce | |
| Tomato | 1 Small, chopped | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Dried oregano | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper white | 1⁄4 Teaspoon | |
| Mozzarella cheese | 4 Ounce, shredded | |
| Milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 140 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 16.8 mg5.6%
Sodium 224.8 mg9.4%
Total Carbohydrates 17 g5.7%
Dietary Fiber 1.7 g6.8%
Sugars 2.2 g
Protein 7 g13.4%
Vitamin A 6% Vitamin C 15.6%
Calcium 13.6% Iron 6.2%
*Based on a 2000 Calorie diet
Directions
Repeat layers, ending with cheese.
Pour milk over top.
Cover and bake at 425° for 20 minutes.
Uncover and bake an additional 5 minutes.
Garnish with parsley and cherry tomato wedges, if desired.
Chef
