Linda’s Skillet Potatoes

 

 

8-10
medium potatoes or 32-ounce bag frozen hash browns
4
cups vegetable oil
1
cup sliced mushrooms
1
green pepper, diced
1
onion, diced
1
Tomato diced, or 1 cup drained diced canned tomatoes
2
cups shredded Monterey Jack cheese
Seasoned salt
Lawry's seasoned pepper

 

 

Peel and dice potatoes.  Boil for 10 minutes (if using frozen hash browns, boil just to warm), then drain and dry on paper towels.  Heat vegetable oil in large skillet.  Add potatoes and fry until light brown, approximately 25 minutes.

 

Meanwhile, prepare rest of vegetables.  Heat 2 tablespoons of vegetable oil in separate skillet.  Sauté mushrooms for approximately 5 minutes, then add onions and green pepper and continue to sauté until vegetables are tender, approximately 5-10 minutes.  Remove from heat and place vegetables to side.

 

Return skillet that vegetables were cooked in to stove.  Add drained cooked potatoes when they are done.  Return cooked vegetables to same skillet; mix, and season with seasoned salt and pepper.  On medium heat, top potato, vegetable mixture with tomatoes and then cheese.  Cover and heat until cheese is melted. 

 

Serves 4 for a hearty breakfast.  Could also add diced ham, etc.