Shelly's Recipe

CHEDDAR-PORTOBELLO HASHBROWN SKILLET

Category: Hash Brown Potatoes/Casseroles

1 tbsp olive oil
1 small onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
1 1/2 tsp minced garlic
1 (6-oz) pkg Portobello mushrooms, diced
1 large tomato, diced
1/4 tsp salt
1/8 tsp freshly ground pepper and dried rosemary, crushed
2 cups frozen shredded potatoes (hash browns)
1/2 cup (2 oz) shredded cheddar cheese

Heat oil in medium skillet over medium heat until hot. Add onion, carrot and celery; cook 4 to 5 minutes or until onion softens, stirring occasionally. Add garlic; cook 30 to 60 seconds or until fragrant. Stir in mushrooms, tomato, salt, pepper and rosemary.

Reduce heat to medium-low; cook an additional 10 minutes or until mushrooms have released their juices and liquid is reduced and thickened. Top with potatoes; reduce heat to low. Cover and cook 8 minutes. Top with cheese; cook 2 minutes or until cheese is melted.