I had everything I needed for this in my fridge/freezer - which is good because I'm trying to clean it out (it is slowly working, I promise)
This was good, I changed it a little bit - but it still needed more salt I think (I didn't put in extra in b/c of the saltiness of the ham). This is a Cooking Light recipe (best of 2004) and is 6 WW points as directed (mine probably evened out)
2 T evoo
1 medium onion, chopped
1 orange pepper, seeded and chopped
24 oz shredded hash brown potatoes, frozen
pepper to taste (salt if you want more)
2 2 oz ham steaks, chopped
1 cup 2% sharp cheddar
Saute onion for about 4 minutes, add pepper. Add in rest (not cheese). Cook until slightly browned and potatoes are done.
Smooth out in large frying pan - top with cheese. Let cheese melt. Divide by 4 and plate up. Becca brought some Plant City strawberries and a banana. And I have 2 servings leftover for Sunday and Tuesday!
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A yummy modification to this recipe is to substitute the frozen hash-browns with a left-over baked potato. Just chop up the potato and use like you would the frozen ones.
Baked potatoes (if cooked slowly) are naturally sweeter than quick-cooked shreds and compliment the sweetnes of the peppers and ham nicely.
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