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1 In 12-inch nonstick skillet heat oil; arrange potatoes in a single layer in skillet and cook over medium-high heat until bottoms are browned, 3 to 4 minutes. Turn potatoes over and cook until other sides are browned, 3 to 4 minutes. 2 Add remaining ingredients to skillet and stir to combine. Reduce heat to low, cover, and let cook until potatoes are tender, about 5 minutes. Serve warm or chilled. Note: This dish is good to take on picnics. PER SERVING; 165 CALORIES; 4 G PROTEIN; 5 G FAT; 27 G CARBOHYDRATE; 10 MG CALCIUM; 190 MG SODIUM (if using low sodium canned chicken broth); 0 MG CHOLESTEROL; 2 G DIETARY FIBER Typos by Brenda Adams
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 233.7mg||8 %|
|Potassium 54.9mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.9g|
|Protein 0.5g||1 %|
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Calories per serving: 10
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