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Prep 15min
Total60min
Servings6
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Ingredients
1
bag (1 pound 4 ounces) refrigerated Southwest- or home-style shredded hash brown potatoes
1
medium bell pepper, finely chopped (1 cup)
1
medium onion, finely chopped (1/2 cup)
2
tablespoons grated Parmesan cheese
1/2
teaspoon salt
1/4
teaspoon pepper
1
tablespoon butter or margarine, melted
1
tablespoon vegetable oil
Additional grated Parmesan cheese, if desired
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Steps
1
Heat oven to 325°. Toss potatoes, bell pepper, onion, 2 tablespoons cheese, the salt and pepper. Pour butter and oil into rectangular pan, 13x9x2 inches; tilt pan to cover bottom. Spread potato mixture in pan.
2
Bake uncovered about 45 minutes, stirring once, until golden brown. Sprinkle with additional cheese before serving.
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"Holidazzle" your potatoes with these finishing tips:
• Use a combination of red and green bell peppers for a holiday feel. Drizzle with sun-dried tomato pesto.
• Bake in a round casserole dish, and garnish with a wreath made from fresh rosemary sprigs and a bow made from a pimiento strip.
Call this recipe a "make-ahead," "do-ahead" or just plain "sanity saver." The ultimate result is the extra winks you get before rising to prepare for the holiday breakfast. Just mix it, spread it, cover it and refrigerate it for up to 24 hours before baking.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Calories from Fat
45
Total Fat
5g
Saturated Fat
2g
Cholesterol
5mg
Sodium
560mg
Total Carbohydrate
36g
Dietary Fiber
4g
Protein
4g
% Daily Value*:
Iron
4%
4%
Exchanges:
2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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