HASH BROWN POTATOES
2 medium potatoes par boiled
2 green chilies finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper ground
1 tablespoon butter
Grate the par boiled potato , add all the above ingredients except butter and gently mix well. Set aside.
FOR THE TOPPING
1 teaspoon butter
1 small anion thinly chopped
3 to 4 mushrooms thinly chopped
1/2 bell pepper thinly chopped
2 tablespoons mozzarella cheese grated
1/4 teaspoon salt
1/2 chili flakes
In a skillet place the butter and sauté anion’s, mushrooms and bell papers for a minute. Add salt and chili flakes and mix well. Remove in a bowl and set aside. In the same skillet melt the butter place a scoop of potato mixture and give it a round shape with the spatula. Let cook on medium heat until the bottom is crisp and light brown, gently turn the uncooked side down and place the prepared toppings on the petty. Top with grated cheese. Place the skillet in the preheated oven until the cheese melts for about 2 to 3 minutes. Serve hot hash brown immediately .