Wednesday, April 26, 2006
Lumberjacks aren't big on appearances
Cooking Light Annual Recipes 2003 Copyright 2002
2 teaspoons vegetable oil
2 teaspoons butter
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
½ teaspoon salt
½ teaspoon black pepper
4 ounces 33%-less-sodium ham, diced
¾ cup (3 ounces) shredded reduced-fat cheddar cheese I used a jack/cheddar blend
Heat oil and butter in a large nonstick skillet over medium heat. Add onion, cook 5 minutes. Add bell pepper and garlic, cook 3 minutes. Add potatoes, salt, pepper and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese is melts.
Yield: 4 servings Per serving: 276 cal, 9.1 g fat, 16.5 g pro, 33.7 g carbs, 3.5 g fiber, 33 mg chol, 738 mg sodium
This isn't a particularly pretty dish, but it was easy to prepare and we all liked it. Potatoes, cheese, ham - what's not to like? I'm not sure what it is that puts the lumberjack in this hash recipe, but it all works. It's nice having a recipe on hand for an easy skillet meal that doesn't use ground meat or chicken breasts.
This was presented as breakfast for dinner in Cooking Light but it could certainly be breakfast for breakfast but we never do big breakfasts in our house. Never.
So I went to Costco last Saturday and I was unspired. That was disappointing after waiting so long to make that trip. Oh how I wish we had a Trader Joe's around here.
Question of the Day: Do you ever make a big breakfast? What do you make?