Title: Lean and Cheesy Brunch Potatoes
Categories: Vegetable
Yield: 6 Servings
| 1 | lb | Peeled potatoes, cut into |
| | | 1/2 inch cubes |
| 1/2 | c | Water |
| 1/3 | c | Chopped onion |
| 1/4 | c | Each chopped green and red |
| | | Bell peppers |
| 3 | | -4 tb cheese flavor sprinkls |
| 1 | ts | Parsley flakes |
| 1 | ts | Blend seasoning |
Spray medium skillet with non-stick cooking spray. Add cubed potatoes,
water and onions. Cover. Cook over medium heat 10-15 minutes or until
potatoes are crisp tender. Remove lid, add bell peppers. Stir occasionally
until liquid has evaporated and vegetables are tender. Add cheese
sprinkles, parsley flakes and table blend seasoning. Toss well and serve.