| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Lowfat, Breakfast, Potatoes, Homearts |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
|
Onions; cut into 1" squares |
| 2 |
|
Red bell peppers; cut into 1" squares |
| 1 |
|
Jalapeno pepper; minced, up to 2 |
| 1 |
|
Garlic clove; minced |
| 3/4 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 3 |
c |
Potatoes; cooked and peeled and cut into 3/4" cubes |
INSTRUCTIONS
1. In large nonstick skillet, heat oil over medium heat. Add onion and red
pepper. Cook until onion is golden, 8-10 minutes. Add jalapeno, garlic,
chili powder, salt, and pepper and cook 1 minute longer.
2. Add potatoes and toss to mix well. Cover, reduce heat, and cook over
medium heat 10 minutes, until browned.
Each serving: About 245 calories, 14.7%cff; 5 g protein, 50 g carbohydrate,
4 g total fat (0 g saturated), 0 mg cholesterol, 280 mg sodium.
SOURCE HomeArts' "Making It Healthy -- Breakfast" BY TAMARA HOLT
Notes: Work Time: 20 minutes; Total Time: 45 minutes. Traditional hash
brown potatoes, the roadside diner staple, can certainly be reworked to
become model healthy breakfast fare. Potatoes are rich in complex
carbohydrates and vitamin C. By enhancing their flavor, adding vegetables,
and reducing fat, they become a whole new dish. Tamara's version has
vibrant Southwestern ingredients to build flavor, and lots of green and red
peppers to boost nutritional content. By using a nonstick pan, I can add
much less fat.
Recipe by: Tamara Holt for HomeArts
Posted to MC-Recipe Digest V1 #1006 by KitPATh <phannema@wizard.ucr.edu> on
Jan 12, 1998
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