Nutrition Facts
Nutrition Facts
Calories | 205 | |
---|---|---|
Total Fat | 3.5 g | |
Saturated Fat | 0.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.5 g | |
Monounsaturated Fat | 2.0 g | |
Cholesterol | 12 mg | |
Sodium | 421 mg | |
Total Carbohydrate | 36 g | |
Dietary Fiber | 5 g | |
Sugars | 6 g | |
Protein | 9 g |
Dietary Exchanges
2 starch, 1 lean meat, 1 vegetable
Ingredients
-
2 tsp. olive oil -
1 large green bell pepper (diced) -
1 large red bell pepper (diced) -
1 medium onion (diced) -
1/2 cup lower-sodium, low-fat, diced ham (about 4 ounces), all visible fat discarded -
3 cups frozen, fat-free southern-style diced hash brown potatoes, thawed -
1/2 tsp. salt-free Cajun or Creole seasoning blend -
2 Tbsp. chopped, fresh parsley -
1/4 tsp. salt -
1/4 tsp. pepper
Directions
-
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until the onion is soft and the bell pepper is tender, stirring occasionally. Stir in the ham. Cook for 1 to 2 minutes, or until heated through, stirring occasionally. -
Stir in the hash browns and seasoning blend. Cook without stirring for 4 minutes, or until the bottom is golden brown. Stir (the golden-brown pieces will be redistributed). Cook without stirring for 4 minutes, or until the bottom is golden brown and the mixture is heated through. -
Stir in the parsley, salt, and pepper.