Just like the Apple Cinnamon Coffeecake, I found this recipe while searching the Cooking Light website in preparation for my parent's weekend visit. I knew I wanted something that would use hash browns, simply because I was in the mood for them. The combination of peppers, onion, ham and cheese with the potatoes was delicious. I thought it was a great morning treat, perfect for a weekend breakfast. It was great right alongside scrambled eggs and coffee. I topped mine with hot sauce, but you could also top with ketchup, or they are great as is!
Yield: 4 servings (serving size: 1 1/4 cups)
2 teaspoons vegetable oil
2 teaspoons butter
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces 33%-less-sodium ham, diced
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese
- Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes.
- Add bell pepper and garlic; cook 3 minutes.
- Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally.
- Top with cheese; cook 2 minutes or until cheese melts.
WW Points: 6