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Hash Brown Supreme

 Hash Brown Supreme
“This 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.” —Jennifer Bistline, Confluence, PA
4 ServingsPrep: 20 min. Cook: 15 min.

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

  • 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.
  • 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.
Nutritional Facts: 1 wedge equals 142 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 233 mg sodium,

2 of 2

Hash Brown Supreme (continued)

Nutritional Facts: 15 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch.