Recipe for cooking mexican-style hash brown potatoes
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
3 1/4 (three and one-fourth) c. potatoes, peeled and chopped
into 1/4-in. pieces
1/4 c. canola (or other vegetable) oil
1 c. onions, chopped
1 c. green chiles, seeded and chopped
3 cloves garlic, minced
1/2 tsp. salt, or to taste
1/2 tsp. ground black pepper
Soak chopped potatoes in cold water for 10 to 15 mins., then rinse them to remove the excess starch.
Heat a large frying pan over med. to med.-high heat, add the oil, and when it is very hot but not smoking, add all ingredients. Cook, stirring often, until the potatoes are tender and well browned — about 10 to 15 mins.
Serves 4.
