• 2 teaspoons olive oil
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 medium onion, diced
• 1/2 cup diced lower-sodium, low-fat ham
  (about 4 ounces), all visible fat discarded
• 3 cups frozen fat-free southern-style diced
  hash brown potatoes, thawed
• 1/2 teaspoon salt-free Cajun or Creole
  seasoning blend
• 2 tablespoons snipped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until tender, stirring occasionally. Stir in the ham. Cook for 1 to 2 minutes, or until warmed through, stirring occasionally.
Stir in the hash browns and seasoning blend. Cook without stirring for 4 minutes, or until the bottom is golden brown. Stir (the golden-brown pieces will be redistributed). Cook without stirring for 4 minutes, or until the bottom is golden brown and the mixture is warmed through.

Stir in the parsley, salt, and pepper. Spoon onto plates.