Montana Heart Song's Note:
Meatless and no soup. There is a few eggs with milk to let the spices mellow in the potatoes. You can make ahead, refrigerate, serve the next day and it is very flavorable.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 6 cups of fresh hash browns or 6 cups frozen hash browns
- 1 (4 ounce) can mild diced green chilies
- 1 green pepper, diced
- 1/2 white onion, diced
- 3/4 cup diced fresh carrot
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon white pepper
- 1 teaspoon salt or 1 teaspoon salt substitute
- 3 eggs, beaten
- 1/2 cup milk
- 1Rinse fresh hashbrowns or frozen hashbrowns in a colander to rinse off the starch or thaw the frozen ones.
- 2Spread out on a towel and pat dry.
- 3In large frying pan, add olive oil, heat and add ingredients except the eggs and milk.
- 4Fry medium heat until the bottom starts to brown.
- 5Beat eggs in bowl, then add milk and mix.
- 6Pour over hashbrowns and vegetables.
- 7Turn over with spatula and mix so that eggs and milk are well mixed.
- 8Turn over a few times so you have scattering of crunchy and soft.
- 9Hubby was surprised with the carrots in it.
- 10He was unsure about the carrots. Now he says "make again". For those who cannot drink regular milk, soy milk or coconut milk can be substituted.
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Nutritional Facts for Hash Browns Ole'
Serving Size: 1 (271 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 784.8
- Calories from Fat 370
- Total Fat 41.1 g
- Saturated Fat 6.1 g
- Cholesterol 162.9 mg
- Sodium 1805.9 mg
- Total Carbohydrate 90.8 g
- Dietary Fiber 9.4 g
- Sugars 7.0 g
- Protein 13.7 g