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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
6 ounce(s) leftover corned beef ( or 1 cup) |
Directions:
1. /2c. green pepper, chopped
2. /4c red (sweet) pepper, chopped
3. med. onion, chopped (1/2c)
4. medim potato cubed (1/2 inch cubes) (1 1/2 -2 cups)
5. -3 c shredded cabbage
6. Pam Spray
7. /3 c. each sour cream and plain greek yogurt (low fat or fat free)
8. tbl. spicy mustard
9. /4 t red pepper (more or less as desired)
10. /8 tsp. black pepper
11. Salt to taste
12. hard cooked eggs, sliced
13. Minced parsley (optional for garnish)
14. In teflon pan( sprayed w/PAM), add green and red peppers, potatos, onions and red/black pepper. saute until potatos are browned. Add corned beef saute about a minute,then cabbage.saute untill cabbage wilts slightly turn off heat, add sour cream mixture and, mustard, mixing well. (Paprika can be substituted for cayenne pepper if desired.)
15. Place into a casserole (sprayed with PAM). Bake at 350 about 20- 30 min or untill potatoes are completely cooked.
16. top with parsley and sliced eggs.
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