Benefits + Recipe = Reasons to eat Potato year round…!!!

Potatoes are available year round as they are harvested somewhere every month of the year. Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes can be used in a number of health related concerns. Some beneficial health uses of potatoes are:

Acidity: Potato benefits in symptoms of heart burn, acid reflux and gas.

Gout: Apply a poultice of crushed raw potato on the area of the pain on the big toe.

Arthritis: Eating potatoes give benefits in arthritis.

Renal stone: Not only eating potatoes benefits in such cases. Also, drink more water. The stone and sand are removed. The magnesium in potato removes the stone and prevents reformation of the stone.

Kidney diseases: Eat potato in meals. The high potassium content in potato benefits by removing the extra salt from the kidney. Potatoes do not have fat and thus can be eaten as much as one can. They can replace food.

Obesity: Potatoes are not fattening and should be eaten boiled or baked in hot sand for reducing weight. Fried and spiced potatoes are the cause of obesity.

High blood pressure: Potato benefits in normalizing the increased blood pressure. Boil potatoes in salt water with the skin on. Remove the skin after boiling. The magnesium in potatoes reduces high blood pressure.

Skin problems: Boils, itching and related skin problems are relieved by drinking raw potato juice.
Here Social Diary bring you a recipe of the week which you can try at home, as you know it is the holy month of Ramadan, you can simply make these Hash Browns for Iftar and enjoy…

Potato and Chicken Hash Browns

• 2 medium potatoes, shredded.
• 1/2 medium onion, finely chopped.
• 1/2 cup chicken boiled and shredded.
• 1 green chili, Chopped.
• 1/4 cup all-purpose flour.
• 1 egg.
• 1 cup oil for frying, or as needed.
• Salt and pepper to taste.


  1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, chicken, chili, flour and egg until evenly distributed.
  2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
  3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.


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