- 1 tablespoon garlic-flavored oil
- 4 1/2 cups cubed potatoes
- 1 cup Canadian bacon, cut into 1/2-inch dice
- 3/4 cup chopped red bell pepper
- 1/4 cup chopped chives or green onions
- 2 cloves garlic, minced
- 1 teaspoon dried basil leaves
- 2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
- Salt and pepper, to taste
- Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
- Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.
04/03/2018
recipepes.com
Cheesy Breakfast Potatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
