Serves: 4
Total Calories: 206

4 to 5 medium russet potatoes
1 green or red bell pepper, diced
1/2 medium onion, chopped
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided

Boil potatoes in their skins 20 minutes, or until about half cooked. Peel potatoes when cool enough to handle, then shred into a bowl. Stir in bell pepper, onion, paprika, salt, and pepper.

Heat 2 tablespoons oil in a large, nonstick frying pan.With a spatula, press potato mixture into hot oil.* Cook over low heat 15 minutes, or until bottom is golden brown. Loosen hash browns, then invert potatoes onto a plate. Add remaining 1 tablespoon oil to pan. Slide potatoes into pan white-side down. Cook 15 minutes, or until golden brown. Cut into wedges. Salt and pepper, to taste. Makes 4–6 servings.

* For crispier hash browns, cook half of the potato mixture at a time.

Nutritional Facts:

Serves: 4
Total Calories: 206
Calories from Fat: 90

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Breakfast Casserole
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