Skillet Ham Hash
- 2 teaspoons olive oil
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 1/2 cup diced lower-sodium, low-fat ham (about 4 ounces), all visible fat discarded
- 3 cups frozen fat-free southern-style diced hash brown potatoes, thawed
- 1/2 teaspoon salt-free Cajun or Creole seasoning blend
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Calories 205
- Total Fat 3.5 g
- Saturated Fat 0.5 g
- Polyunsaturated Fat 0.5 g
- Monounsaturated Fat 2.0 g
- Cholesterol 12 mg
- Sodium 421 mg
- Carbohydrates 36 g
- Fiber 5 g
- Sugars 6 g
- Protein 9 g
Dietary Exchanges: 2 starch, 1 vegetable, 1 lean meat
- In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until the onion is soft and the bell pepper is tender, stirring occasionally. Stir in the ham. Cook for 1 to 2 minutes, or until heated through, stirring occasionally.
- Stir in the hash browns and seasoning blend. Cook without stirring for 4 minutes, or until the bottom is golden brown. Stir (the golden-brown pieces will be redistributed). Cook without stirring for 4 minutes, or until the bottom is golden brown and the mixture is heated through.
- Stir in the parsley, salt, and pepper.
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