I made Fiesta Potatoes for supper tonight, and they were so good, I just wanted to keep eating them! I served them with spiral-sliced ham, but it probably would have been good to chip up the ham into the mixture, instead of having it as a separate dish. And if I liked bell peppers, which I don't, I probably would have added a little of that, too.
Anyway, here's the recipe, so you can see for yourself. I cut it in half, and we'll have the leftovers with breakfast in the morning. It's been a hit every time I've served it. I originally found it on the Texas Monthly online recipe swap, so I have to give credit where credit is due!
Fiesta Potatoes
1 (2 lb) bag frozen, shredded hash browns, thawed
1/2 c. margarine
1 tsp. salt
1/2 c. chopped green onions
1 pint sour cream
1 can cream of mushroom soup
2 c. shredded cheddar cheese
Combine all ingredients except hash browns. Then stir them in. Pour into greased baking dish. Top with more cheese. Bake at 350 degrees for one hour.
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