I am a big fan of hash browns.....

.....crunchy, salty, maybe with a fried egg on top.
I used to make them every Sunday with my over easy's.
I miss them.

A LOT.
I know I can eat potatoes as long as I pair them with foods with a low GI.

My mission is to make hash browns that I can eat.

Tonight.

With dinner.

With my grilled stuffed chicken.

Using the same cheese in both dishes.

I am thinking Rosti. A stuffed Rosti to be exact.

A thin layer of shredded potatoes, baked on a sheet pan, then stuffed with cheesy, gooey vegetables and served with poached or over easy eggs.

The Nudge would even like that.

I have 1 1/2 baking potatoes in the fridge, roasted red peppers and Muenster cheese. I need a side for dinner tonight.

Roasted Potatoes with Cheese and Red Peppers has a GI of 27.....
Good enough for me.

Here's how I made them:


I shredded 1 large Idaho Russet, soaked in water, drained them and squeezed them dry.


I sprayed a small non-stick pan with PAM and placed 1 cup of the shredded potatoes in and flattened them with a spatula. I then sprayed the top, covered with a lid and, on low, cooked them for 3 minutes.


I removed the lid and placed a thick slice of Muenster cheese in the center. Re-covered and let the cheese melt for about 1 minute, just to make it pliable.


I then added a 2" slice of roasted pepper on one half of the potatoes.


With a spatula I folded one half of the potato over the other and removed to a sheet pan. Just like you would a pan omelet.


I will throw the pan in the oven right before eating. Bake it on a high 450F until the cheese is melting out of the Rosti.
Remove to cool slightly and serve with your meal.

Now for the Nutritionals:


I believe I now have a hash brown potato pancake I can eat, even with my 'over-easy's'.