cheesy breakfast potatoes


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


1. Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
2. 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.

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