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Rosti Potatoes w/Peppers & Onions -- e-w

Source of Recipe

Healthy Home-Style Meals � 2002
Rosti Potatoes w/Peppers & Onions
Serves: 6

1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1 T. margarine
1 pkg. (1 lb. 4-oz.) refrigerated shredded hash-brown potatoes
1/2 tsp. salt-free seasoning
1/8 tsp. pepper
1/2 c. (2 oz.) shredded Swiss cheese

In a 12-in. nonstick skillet Saut� onion and bell pepper in margarine for 2 minutes. Add potatoes, mix. Sprinkle with seasonings and pepper. Spread mixture evenly and firmly into skillet. Cover and cook over medium heat for 6-8 minutes or until golden brown on bottom. Stir and press firmly in skillet. Cover; cook an additional 4-6 minutes or until golden brown on bottom. Stir again if necessary. Cook until potatoes are cooked and mostly golden brown. Sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese melts.

One serving equals: 140 calories (34 from fat)�5 gm fat (2 gm saturated)�10 mg cholesterol�123 mg sodium�19 gm carbohydrate�2 gm fiber�5 gm protein ++++ Exchanges: 1-1/2 starch�1 fat +++WWP: 3