Toss leftover veggies into the skillet to brighten up this dish! We serve the finished product with a dollop of sour cream.
—JENNIFER BISTLINE CONFLUENCE, PA
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: 4 SERVINGS
1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 tablespoon canola oil
3 cups frozen shredded hash brown potatoes
1 medium tomato, finely chopped
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
1 jalapeno pepper, seeded and sliced
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 tablespoon minced chives
1. In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until the potatoes are browned, stirring occasionally.
2. Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 142 cal., 7 g fat (2 g sat. fat), 10 mg chol., 233 mg sodium, 15 g carb., 2 g fiber, 6 g pro. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch.