Mexican Hash Browns
|Hash brown potato mix with onions||5 1⁄2 Ounce (1 Package)|
|Chopped green chilies||4 Ounce, drained (1 Can)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
Cover potatoes with boiling water; let stand 5 minutes.
Layer half each of the potatoes, chilies and cheese in ungreased 8 x 8 x 2-inch or shallow 8-inch baking dish.
Sprinkle with half of the salt; dot with half of the margarine.
Repeat with remaining ingredients.
Cover and refrigerate no longer than 24 hours.