- 4 to 5 medium size Ontario potatoes (1 lb/500 g), or 4 cups (1 L) chopped cooked potatoes
- 1 tbsp (15 mL) butter or vegetable oil
- 1 Ontario onion, chopped
- ½ Ontario Greenhouse sweet red or yellow pepper, chopped
- 1/2 cup (125 mL) diced ham
- ¼ tsp (1 mL) each dried thyme leaves and pepper
- 1 cup (250 mL) grated aged Cheddar cheese
- Place potatoes in a pot of cold water. Bring to a boil, reduce heat and cook until tender but still hold their shape, about 20 minutes. Drain and when cool enough to handle, chop (leave skin on for added fibre).
- In an ovenproof 10 inch (25 cm) skillet, melt butter over medium heat. Add onion and pepper and cook until softened, about 4 minutes. Stir in potatoes, ham, thyme and pepper and cook until lightly browned and heated through, 5 to 8 minutes, stirring often. Reduce heat as necessary to prevent burning.
- Remove from heat, sprinkle with cheese and place under broiler. Broil until cheese melted, 2 to 3 minutes. Let stand a few minutes before serving.
Quick Tips: *If the skillet handle is plastic, wrap it in foil.
This recipe works best with round white potatoes rather than long potatoes (baking potatoes) as they keep their shape.
Nutrients per serving: 324 calories, 13 g total fat, 432 mg sodium, 40 g carbohydrates, 4 g fiber, 14 g protein. Excellent source of thiamin and vitamin C. Good source of niacin, calcium and magnesium.