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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âThis is a great way to use up leftover fresh vegetables. In addition to the potatoes, use whatever you have on hand to make this recipe bright. We like to serve it with a garnish of sour cream.â âJennifer Bistline, Confluence, PA Ingredients:
1 small onion, finely chopped |
1/2 cup sliced fresh mushrooms |
1/2 cup chopped green pepper |
1 tablespoon canola oil |
3 cups frozen shredded hash brown potatoes |
1 medium tomato, finely chopped |
1/2 cup shredded reduced-fat cheddar cheese |
2 tablespoons sliced ripe olives |
1 jalapeno pepper, seeded and sliced |
1/4 teaspoon seasoned salt |
1/8 teaspoon pepper |
1 tablespoon minced chives |
Directions:
1. In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally.
2. Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges. Yield: 4 servings.
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