3 cups frozen southern-style diced hash brown potatoes, thawed
½ teaspoon salt-free Cajun seasoning blend
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
Instructions
In a large nonstick skillet, heat the oil over medium heat.
Cook the bell peppers and onion for 4 to 5 minutes, or until tender. Stir in the ham and cook for 1 to 2 minutes, or until heated through, stirring occasionally.
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.
Stir in the parsley, salt, and pepper.
Recipe by Tone and Tighten at https://tone-and-tighten.com/healthy-breakfast-skillet.html