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Hash Brown Supreme

“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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.

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