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Mexican-Style Hash Brown Potatoes



  • 3 1/4 cups potatoes, peeled and chopped into 1/4-inch pieces
  • 1/4 cup vegetable oil
  • 1 cup onions, chopped
  • 1 cup green chiles, seeded and chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper


  1. Soak chopped potatoes in cold water for 10 to 15 minutes, then rinse them to remove the excess starch.
  2. Heat a large frying pan over medium to medium-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 minutes.

Serves 4.


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