Instructions: 1. Place potatoes in a large Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain. Let cool; peel potatoes, and cut into, 1-inch cubes.

2. Heat 1/2 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add corn; sauteed 3 minutes.

Stir in roasted peppers, cumin, and ground red pepper. Spoon mixture into a bowl; set aside.

3. Heat, teaspoon olive oil in skillet over medium-high heat. Add half of potato cubes, and cook 5 minutes or until lightly browned, stirring once

(frequent stirring prevents browning). Add potatoes to corn mixture, and set aside. Repeat procedure with remaining, teaspoon olive oil and potatoes.

4. Return potato-corn mixture to skillet; cook over medium-high heat 1 minute or until warm. Remove from heat; stir in pumpkinseed kernels, parsley, salt, and black pepper.

Yield: "4 cups"

NOTES : Serve instead of hash browns at brunch. Be sure to use the shelled, green kernel of the pumpkinseed, not the whole seed. If pumpkinseed kernels are not available, substitute roasted sunflower seed kernels or toasted pine nuts. POINTS: 2; Exchanges: 1 Starch.

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