Saturday Morning Hash Browns Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Potatoes5 , diced
 Onion1 Small, diced
 Marinated artichokes1 Can (10 oz), chopped (Or 1 Jar)
 Mushrooms/Small can mushrooms, well drained10 , sliced
 Parmesan cheese2 Tablespoon
 Salad peppers/2 to 3 serrano peppers, seeded and minced3 , chopped
 Sliced black olives1 Can (10 oz), sliced (Small)

Nutrition Facts

Serving size: Complete recipe

Calories 1778 Calories from Fat 637

% Daily Value*

Total Fat 76 g117.3%

Saturated Fat 5.6 g27.9%

Trans Fat 0 g

Cholesterol 20.4 mg

Sodium 3587.7 mg149.5%

Total Carbohydrates 252 g84%

Dietary Fiber 43.7 g174.7%

Sugars 27 g

Protein 42 g83.4%

Vitamin A 36.1% Vitamin C 952.9%

Calcium 55.4% Iron 59.6%

*Based on a 2000 Calorie diet

Directions

Heat Crisco in large frying pan.
Add onion and potatoes and let cook until onion begins to be translucent.
Add artichokes, mushrooms, peppers and olives (and anything else you can think of; if adding tomatoes, put them in last so potatoes won't get mushy).
Add your favorite spices (i.e., garlic salt, a little chili powder, etc.).
Turn the potatoes frequently to prevent everything from sticking.
It will take awhile for potatoes to get brown, but when you think they are about done, sprinkle in the Parmesan cheese and finish cooking until brown on all sides.
Remove to plate covered in paper towels.
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