MUSHROOM HASH BROWNS
When you have leftover veggies, toss them into the skillet to brighten this dish up! We like to serve the finished product with a garnish of sour cream.
—JENNIFER BISTLINE CONFLUENCE, PA
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: 4 SERVINGS
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 green 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 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.