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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Our church just published a cookbook and this was a recipe from one of our best cooks. Ingredients:
4 cups frozen loose pack hash brown potatoes |
1/2 cup celery, finely chopped |
1/2 cup pitted ripe olives, chopped |
2 tablespoons pimiento, chopped |
2 tablespoons onions, finely chopped |
2 teaspoons green chili peppers, seeded and chopped |
1/2 taco seasoning mix (1.25 oz pkg) |
1/2 cup sour cream |
Directions:
1. In a 10 skillet, combine potatoes with 1/2 cup water. Cook covered on low heat for 8-10 minutes. Drain well.
2. Combine celery, olives, pimento, onion and pepper. Fold into potatoes.
3. Combine taco seasoning mix and sour cream. Gently stir sour cream mixture into potato mixture. Serve warm.
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