Tuesday, April 20, 2010


1 tbsp butter
3/4 cup chopped cooked ham
1/2 cup diced onion
1/2 cup diced green bell pepper
1 tbsp chopped pimento
1 can (10 3/4-oz) condensed cheddar cheese soup
1/2 cup low-fat milk
1 tsp prepared mustard
4 cups frozen shredded or diced hash brown potatoes

In a medium skillet over medium heat, melt the butter. Add the ham, onion, bell pepper, and pimento to the skillet. Cook until the veggies are tender-crisp. In a small bowl, add the milk to the soup along with the mustard and stir until blended. Add the cheese mixture and the potatoes to the skillet. Heat the mixture to a boil; reduce the heat to low. Cover and simmer for ten minutes or until the potatoes are tender, stirring often.

Note: These potatoes make a great breakfast or brunch dish. They can also be used as a side dish with beef, chicken, etc.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.