Ingredients
1 small onion, finely chopped1/2 cup sliced fresh mushrooms1/2 cup chopped green pepper1 tablespoon canola oil3 cups frozen shredded hash brown potatoes1 medium tomato, finely chopped1/2 cup shredded reduced-fat cheddar cheese2 tablespoons sliced ripe olives1 jalapeno pepper, seeded and sliced1/4 teaspoon seasoned salt1/8 teaspoon pepper1 tablespoon minced chives
Preparation
In a large nonstick skillet, saute the onion, mushrooms and pepper in oil until tender. Add hash browns; cook over medium heat for 8-10 minutes or until potatoes are browned, stirring occasionally.
Stir in the tomato, cheese, olives, jalapeno, seasoned salt and pepper. Cover and cook for 2 minutes or until cheese is melted. Sprinkle with chives; cut into wedges.
