4 C. diced pealed sweet potatoes
2 C. Diced red potato
2 Tbls. EVOO
1 C. diced Canadian bacon
2/3 C. chopped green onion (i use regular onion)
1/4 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground pepper
1/8 tsp. nutmeg
1/4 C. fat free, less-sodium chicken broth
1 Tbls. apple cider vinegar
Place potatoes in saucepan and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain. ***to avoid mushy hash, dont boil too long, take potatoes out while they're still al dente.
Heat oil in a large nonstick skillet over medium heat. Add bacon, cook 4 minutes, stirring frequently. Add bell pepper and onion, cook 2 minutes. add potatoes, salt celery seed, pepper and nutmeg. cook 4 minutes stirring gently. Stir in broth and vinegar. Toss gently until all liquid is absorbed.
Serving size 1 Cup. (makes 6 servings)
207 calories, 6 fat grams