Saturday Morning Hash Browns Recipe
Ingredients
4 to 5 potatoes, diced
1 small onion, diced
1 jar marinated artichokes, chopped
8 to 10 fresh mushrooms, sliced, or small can mushrooms, well drained
2 to 3 Tbsp. Parmesan cheese
2 to 3 salad peppers,chopped, or 2 to 3 Serrano peppers, seeded and minced
1 small can sliced black olives
Crisco, enough for frying
Favorite seasonings (garlic powder, etc.)
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.
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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