Southwest Hash Browns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
In a large skillet, melt the butter over medium
heat. Add the potatoes. As the potatoes begin
to brown, toss with the TACO SEASONING, salt
and PEPPER. Serve when the potatoes are golden
brown, about 10 minutes.
Prep. time: 5 minutes if starting with hash brown
potatoes or 20 for potato cooking and shredding
Number of Servings: 4
Recipe submitted by SparkPeople user PUCKYGIRL.
1 2-lb. pkg. shredded hash brown potatoes(or 2 large cooked Idaho potatoes, shredded)3 TB. Brummel & Brown original spread2 tsp. TACO SEASONING1-2 tsp. salt, to taste (use more if you startedwith potatoes, less or none if startingwith hash browns)1⁄4-1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER,to taste
In a large skillet, melt the butter over medium
heat. Add the potatoes. As the potatoes begin
to brown, toss with the TACO SEASONING, salt
and PEPPER. Serve when the potatoes are golden
brown, about 10 minutes.
Prep. time: 5 minutes if starting with hash brown
potatoes or 20 for potato cooking and shredding
Number of Servings: 4
Recipe submitted by SparkPeople user PUCKYGIRL.
Nutritional Info Amount Per Serving
- Calories: 200.7
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,523.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 2.8 g
- Protein: 5.4 g
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