- 2 cups shredded hash brown potatoes
- 1 cup cooked brown rice
- 1 cup fresh spinach, kale, or chard
- 1/3 cup frozen corn kernels, thawed
- 1/4 cup green onions, chopped
- Green Enchilada Sauce (see below)
Place the potatoes in a dry nonstick skillet. Cover, and cook for about 5 minutes over medium heat before turning for the first time. Continue to cook and turn frequently until lightly browned, about 12 minutes. Add the remaining ingredients, and cook, stirring occasionally, until heated through.
Green Enchilada Sauce
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 1 quart
1 7-ounce can Mexican green sauce
3 1/2 cups water
4 tablespoons cornstarch
Chopped fresh cilantro for garnish (optional)
Combine all of the ingredients except the cilantro. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Add the cilantro just before serving.