Hash Brown Supreme Recipe

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Hash Brown Supreme Recipe
Hash Brown Supreme Recipe photo by Taste of Home
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Hash Brown Supreme Recipe

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4.5 4 4
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“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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hash Brown Supreme in Healthy Cooking August/September 2010, p35

Nutritional Facts

1 piece: 142 calories, 7g fat (2g saturated fat), 10mg cholesterol, 233mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch.

  • 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
  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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hash Brown Supreme in Healthy Cooking August/September 2010, p35

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Reviews forHash Brown Supreme

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MY REVIEW
gunslinger User ID: 544392 272000
Reviewed Aug. 20, 2017

"After reading other reviews I made as directed except I added another tablespoon of oil, cooked the jalapenos with the other vegetables and I seeded my tomatoes. It was delicious! Great side dish to my steaks. I will make this again."

MY REVIEW
HBcook User ID: 2966570 120515
Reviewed Nov. 6, 2011

"I made this for Sunday breakfast and, although it was very good flavor-wise, it didn't turn out the way I anticipated. It says cut into wedges?? This is stirred and stirred there are no wedges I just scooped servings out of the skillet. But! I discovered, if you let it sit a while the cheese ends up binding the mixture albeit cold."

MY REVIEW
trendydogwalker User ID: 5277617 188890
Reviewed Dec. 12, 2010

"i really enjoyed this recipe aside from all the chopping. very good w/ eggs and turkey bacon"

MY REVIEW
slug9000 User ID: 3827284 174831
Reviewed Jul. 27, 2010

"I liked this recipe, but my boyfriend especially liked this recipe. Going forward, I might try to use a little more oil to make the hash browns a bit crispier. They weren't bad, but they got a little soggy from being mixed in with the vegetables."

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