Recipe - Hash Brown Potatoes

4 md Size red or baking potatoes;
about 1 lb;
2 teaspoon Virgin olive oil
1 md Size green bell peppers;
minced
One fourth teaspoon Salt;
Black pepper to salt;
2 tablespoon Chopped chives;

Scrub potatoes well and cut into 1/3" cubes. In a large nonstick,
heat oil. Stir in potatoes, bell pepper, salt and black pepper.
Cover and cook over medium heat, stirring occasionally, until
potatoes are cooked thorugh and crisp, 20 to 25 minutes. Stir in
chives. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 68;
CHO: 0mg; CAR: 11g; PRO: 1g; SOD: 115mg; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip