“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
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.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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