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Saturday Morning Hash Browns

Dessert.Master's picture
  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.

Recipe Summary

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Average: 4.3 (19 votes)

Nutrition Rank

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 mg6.8%

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

Saturday Morning Hash Browns Recipe