Ingredients
1
bag (1 pound 4 ounces) refrigerated Southwest- or home-style shredded hash brown potatoes
1
medium bell pepper, finely chopped (1 cup)
1
medium onion, finely chopped (1/2 cup)
2
tablespoons grated Parmesan cheese
1/2
teaspoon salt
1/4
teaspoon pepper
1
tablespoon butter or margarine, melted
1
tablespoon vegetable oil
Additional grated Parmesan cheese, if desired
Preparation
Heat oven to 325°. Toss potatoes, bell pepper, onion, 2 tablespoons cheese, the salt and pepper. Pour butter and oil into rectangular pan, 13x9x2 inches; tilt pan to cover bottom. Spread potato mixture in pan.
Bake uncovered about 45 minutes, stirring once, until golden brown. Sprinkle with additional cheese before serving.
