Lumberjack Hash

Yield: 4 servings (serving size: 1 1/4 cups)
Source: Cooking Light, APRIL 2002 (page 79 of Cooking Light Annual Recipes 2003)
CL Comments: Frozen hash browns make this version of the popular diner dish quick and easy. Dice the ham while the onion, bell pepper, and garlic are cooking on the stovetop to keep prep time to a minimum.
Comments from a PA Kitchen: From time to time we'll do breakfast for dinner and this was the perfect breakfast-for-dinner dish. I served it with scrambled eggs and lite sausages for my daughter. I did not use shredded frozen hash browns, I used the cut-up frozen Ore Ida hash browns/home fries, whatever they're called. This was good leftover too. Home-kinda-food, and really good.


2 teaspoons vegetable oil
2 teaspoons butter
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces 33%-less-sodium ham, diced
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese


  1. Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts.


Healthy Units: 6 per serving
CALORIES 276 (30% from fat); FAT 9.1g (sat 4.2g,mono 1.6g,poly 1.6g); PROTEIN 16.5g; CHOLESTEROL 33mg; CALCIUM 208mg; SODIUM 738mg; FIBER 3.5g; IRON 0.8mg; CARBOHYDRATE 33.7g

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