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Prep 15min
Total55min
Servings6
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Ingredients
1
medium bell pepper, chopped (1 cup)
1
medium onion, finely chopped (1/2 cup)
1
bag (1 pound 4 ounces) refrigerated shredded hash brown potatoes
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°F. Mix bell pepper, onion, potatoes, 2 tablespoons cheese, the salt and pepper in large bowl.
2
Pour butter and oil into rectangular pan, 13x9x2 inches. Tilt pan to coat the bottom. Spread potato mixture in pan.
3
Bake uncovered about 35 minutes. Run a spatula under edge of potato mixture; turn potato mixture over to other side. Bake uncovered about 5 minutes longer or until golden brown. Sprinkle with additional cheese before serving.
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Make these potatoes oven-ready the day before serving! Spread the potato mixture in the pan, then cover and refrigerate up to 24 hours before baking.
Make mine the cheesiest! If you like hash browns with lots of cheese, sprinkle with finely shredded Cheddar, mozzarella or pepper-packed cheese just before serving.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
260 mg
Potassium
610 mg
Total Carbohydrate
36 g
Dietary Fiber
4 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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