2 Russet Potatoes cleaned and cut in half
1 tablespoon Vegetable Oil
1/2 cup Bell Pepper chopped (red or green)
1/2 cup Corn without added salt (canned or frozen, thawed)
1/4 teaspoon Black Pepper
1.Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes. Drain well and cut into bite-size pieces.
2.Heat oil in a large skillet. Sauté onion until golden brown and soft. Add potatoes and bell pepper to skillet and cook over medium-high heat, stirring frequently, until golden brown.
3.Stir in corn, tomato, oregano, salt, and ground black pepper. Top with cheese and serve.
Serving Size 0.50 cup
Serving Per Container 4
Amount Per Serving
% Daily Value*
Total Fat 5 g
Saturated Fat 2 g
Sodium 220 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: