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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. It is one that I came up with based on flavors and taste of my family and friends at our cookouts. Ingredients:
1 (20 ounce) bag simply potatoes® shredded hash browns |
1 -3 tablespoon bacon fat |
8 ounces sliced baby portabella mushrooms |
12 ounces pepperoncini peppers, chopped (or to taste) |
1 -2 cup shredded cheddar cheese (perfer boars head black waxed cheddar) |
Directions:
1. Start by bringing the bag of Simply Potato Shredded Hash Browns to room temperature.
2. In a large cast iron skillet, heat up the 1-1/2 T bacon fat, once it is starting to get hot add the peppers and sliced mushrooms do a quick heat, stirring to wilt peppers and brown the mushrooms and then remove them off to a plate.
3. Then add the remaining 1-1/2 T bacon fat let it get nice and hot and add those succulent room temp hash browns and cook them, stirring on occasion to ensure a nice crunchy brown texture.
4. Add back into the cast iron skillet those sliced or chopped Pepperoncini Peppers & sliced Baby Bella Mushrooms and then give it a good stir.
5. Add that wonderful shredded Sharp Cheddar to melt (add as much as you like we use between 1 cup and 2 cups).
6. Plate if you can, but most of the time the tators are removed from the skillet faster than you can call them to dinner. WooHoo!
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