Why recepie famous for?
"Southern style" potato hash browns teamed with colorful peppers and chopped onion is a light, flavorful and filling dish any time of day. This Heart-Check Certified recipe
Ingredients
3 cups frozen hash brown potatoes (thawed)
Cooking spray
4 eggs, slightly beaten (or 6 egg whites, if desired)
1/3 cup each, chopped red, green and yellow bell peppers
Fresh Fruit Salsa Ingredients
1/2 cup chopped onion
1 whole piece of three of your favorite fruits (such as apple, mango and kiwi), peeled, cored and chopped
3-5 whole strawberries (sliced)
1/4 cup finely chopped red onion
1/2 cup chopped cilantro (or 1/4 cup chopped parsley)
Instructions
Drain the thawed potatoes on a paper-towel-lined cookie sheet; set aside.
Lightly spray a large, nonstick skillet with cooking spray and warm skillet over medium heat until hot. Cook the eggs (or egg whites) until just cooked (but not overcooked), about 1 - 2 minutes. Flip skillet over on a clean cutting board, releasing cooked eggs. Cool eggs slightly and then cut into thin strips, approximately 1/4-inch wide by 3-inches long; set aside.
Lightly spray the skillet again well, and cook the potatoes over medium heat until golden, about 8 - 10 minutes, turning occasionally. Using a spatula, push the potatoes to one side of the skillet. Add the onions to the cleared portion of the skillet and cook them about 3 minutes. Push onions to the side with the potatoes and add the peppers; cook another 2 minutes, then stir cooked peppers, onions and potatoes together. Add egg strips and cook briefly to reheat.
Serve mixture immediately, with fresh fruit salsa.
leave comments