Hash brown potatoes
Yield: 4 Servings
- 4 md Size red or baking potatoes; -about 1 lb;
- 2 ts Virgin olive oil
- 1 md Size green bell peppers; -diced
- 1/4 ts Salt; Black pepper to salt;
- 2 tb Chopped chives;
Scrub potatoes well and cut into 1/3" cubes. In a large non-stick heat oil. Stir in potatoes bell pepper salt and black pepper. Cover and cook over medium heat stirring occasionally until potatoes are cooked thorugh and crisp 20 to 25 minutes. Stir in chives. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 68; CHO: 0mg; CAR: 11g; PRO: 1g; SOD: 115mg; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.