A perfect breakfast or brunch meal, this hash is easy to make and is a great use of leftover ham.
Skillet Ham Hash
Calories205 Per Serving
Protein9g Per Serving
Fiber5g Per Serving
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||36 g|
|Dietary Fiber||5 g|
1 vegetable, 1 lean meat, 2 starch
2 tsp. olive oil
1 large green bell pepper (diced)
1 large red bell pepper (diced)
1 medium onion (diced)
1/2 cup lower-sodium, low-fat, diced ham (about 4 ounces), all visible fat discarded
3 cups frozen, fat-free southern-style diced hash brown potatoes, thawed
1/2 tsp. salt-free Cajun or Creole seasoning blend
2 Tbsp. chopped, fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
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.