3 cups frozen hash browns (OreIda works great for this)
3 red peppers (cut into 1-inch rings, seeds and ribs removed)
3 scallions, diced fine (white and green parts)
1 small onion, diced fine
1/2 teaspoon minced garlic
1 cup monterey jack pepper cheese, shredded
1 egg, beaten
1 teaspoon butter
1 teaspoon olive oil
1/4 teaspoon cayenne (more or less to taste)
1 teaspoon fresh parsley, minced
1 teaspoon salt
1/4 teaspoon pepper
Directions
Potato Filling -- In a large saute pan, add the oil and butter and bring to medium heat. Add in the garlic, onion and cook for 2 minutes. Then add the potatoes, salt, pepper, parsley, and cayenne and cook until slightly brown on medium high heat but not over done. You still want them undercooked a bit, but soft and tender Approximately 7-10 minutes. When done, remove from the heat into a large bowl, let cool slightly and add the egg, cheese and scallions and mix well.
Peppers -- As the potatoes are cooking prepare the peppers. Cut the very top and bottom off of the pepper and then cut in 3 - 1" (approximate size) rings. Remove the ribs and seeds. This should make 3-4 - 1" rings per pepper.
Bake -- On a cookie sheet lined with foil or parchment paper sprayed with non-stick spray or Pam, set the rings down and then fill with the potato mixture and be sure to press down and fill completely. Cook 30 minutes in a 350 degree oven until golden brown and the peppers are soft and tender.
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