Hash Brown Potatoes
Yield: 4 servings
4 md Size red or baking potatoes; -diced
-about 1 lb; 1/4 ts Salt;
2 ts Virgin olive oil Black pepper to salt;
1 md Size green bell peppers; 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 OBrion and her Meal-Master.
444 md Size red or baking potatoes; -diced
-about 1 lb; 1/4 ts Salt;
2 ts Virgin olive oil Black pepper to salt;
1 md Size green bell peppers; 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 OBrion and her Meal-Master.
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