Title: HASH BROWN POTATOES
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings
4 md Size red or baking potatoes;
-about 1 lb;
2 ts Virgin olive oil
1 md Size green bell peppers;
-diced
1/4 ts Salt;
Black pepper to salt;
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 O'Brion and her
Meal-Master.
