A perfect breakfast or brunch meal, this hash is easy to make and is a great use of leftover ham.

Ingredients

• 4 Servings
• 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

Directions

1. 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.
2. 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.
3. Stir in the parsley, salt, and pepper.

This recipe is brought to you by the American Heart Association’s Go Red for Women movement. Recipe copyright © 2016 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at heart.org/cookbooks.