Instructions: 1. In large nonstick skillet, heat oil over medium heat. Add onion and red pepper. Cook until onion is golden, 8-10 minutes. Add jalapeno, garlic, chili powder, salt, and pepper and cook 1 minute longer.

2. Add potatoes and toss to mix well. Cover, reduce heat, and cook over medium heat 10 minutes, until browned.

Notes: Work Time: 20 minutes; Total Time: 45 minutes. Traditional hash brown potatoes, the roadside diner staple, can certainly be reworked to become model healthy breakfast fare. Potatoes are rich in complex and reducing fat, they become a whole new dish. Tamaras version has vibrant Southwestern ingredients to build flavor, and lots of green and red peppers to boost nutritional content. By using a nonstick pan, I can add much less fat.

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