1/2 tsp (2g) salt (sea salt if on a corn-free diet*)
1/2 tsp (3g) paprika
1 chopped tomato, optional
Directions
Scrub potatoes well and chop into 1-inch (3cm) pieces. Boil potatoes
for 5 minutes, until just tender and drain.
Heat oil in a heavy, non-stick skillet. Add onions and cook for about 2
minutes, until they just start to turn brown. Add green peppers and mushrooms, and continue to
cook for a couple of minutes, stirring the pan occasionally.
Add drained potatoes and cook over medium heat until potatoes are
crispy and brown. Sprinkle with paprika and salt and pepper to taste. Add chopped tomato if
desired and stir to blend and warm the tomatoes.
Serve with toast and fruit.
Makes 4 servings.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 212
Calories from Fat 63 (30%)
% Daily Value*
11%Total Fat 7g
3%Saturated
Fat 0.5g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 4.2g
0%Cholesterol 0mg
10%Sodium 246mg
29%Potassium 1019mg
12%Total
Carbohydrate 35g
14%Dietary
Fiber 3.4g
Sugars 3g
Sugar Alcohols 0g
8%Protein 4g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires September 2008.
