Saturday Morning Hash Browns
|Potatoes||5 , diced|
|Onion||1 Small, diced|
|Marinated artichokes||1 Can (10 oz), chopped (Or 1 Jar)|
|Mushrooms/Small can mushrooms, well drained||10 , sliced|
|Parmesan cheese||2 Tablespoon|
|Salad peppers/2 to 3 serrano peppers, seeded and minced||3 , chopped|
|Sliced black olives||1 Can (10 oz), sliced (Small)|
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.