Southwest Hash Browns

1 2-lb. pkg. shredded hash brown potatoes
(or 2 large cooked Idaho potatoes, shredded)
3 TB. Brummel & Brown original spread
2 tsp. TACO SEASONING
1-2 tsp. salt, to taste (use more if you started
with potatoes, less or none if starting
with 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.