You surely want to use the leftovers from your Thanksgiving meal, so here is a delicious two-potato, apple and cranberry hash flavored with stuffing seasoning and the best of Thanksgiving’s flavors.

Although this recipe calls for mashing fresh potatoes, leftover mashed potatoes can be substituted. Enjoy it with turkey on Friday, then accompanied by a poached egg over the weekend.

Sweet Potato, Apple and Cranberry Hashbrowns

Makes 4 servings.

1/4 cup fresh or frozen cranberries, coarsely chopped
1/2 teaspoon Bell’s stuffing seasoning (or 1/8 tsp. each of ground thyme, sage and ginger)
1/4 tsp. salt
1/4 tsp. ground black pepper
Low-fat sour cream (optional)
1 large (3/4 lb.) orange-flesh sweet potato, peeled and cut into1/2-inch pieces
2 medium yellow-flesh potatoes (1/2 lb.), peeled and cut into 1/2-inch pieces
2 Tbsp. canola oil
1 medium onion, finely chopped
2 green onions, white and green parts, thinly sliced
1/4 Granny Smith apple, finely chopped

Boil the peeled potato pieces in large pot of water until tender, about 15-20 minutes. Drain. When cool enough to handle, place in a large mixing bowl. Set aside.

Heat 1 tablespoon of the oil in a skillet over medium-high heat. Sauté the onion, green onions and apple until the onions are translucent, about 4 minutes. Add them to the potatoes. Add the cranberries, stuffing seasoning, salt and pepper. Using a fork, gently mix, slightly mashing the potatoes to help the mixture hold together a bit. Carefully wipe out the hot pan with a paper towel.

Heat the remaining tablespoon of oil in the pan over medium-high heat. Add the hashbrown mixture to the pan, forming eight mounds. Press lightly with the back of a fork.

Cook until the hash is dark brown on the bottom, 6-8 minutes. Using a wide spatula, turn the patties over, pressing them back together if they crumble. Continue cooking for an additional 6-8 minutes. Serve immediately. Garnish with low-fat sour cream, if desired.

Nutritional information, per serving: calories, 181; total fat, 7 g; saturated fat, less than 1 g; carbohydrate, 27 g; protein, 3 g; dietary fiber, 4 g; sodium, 169 mg.

Recipe courtesy of Dana Jacobi, author of the 12 Best Foods Cookbook and contributor to the American Institute for Cancer Research’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

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