Mexican Hash Browns

Seems I am on a potato kick this week, so I might as well share my recipe for
Mexican Hash Browns.  This recipe will add a little kick to your breakfast or can be added to dinner as a side dish. 

Mexican Hash Browns

4 medium potatoes, sliced like hash browns
     *note, you can use frozen, thawed hash browns if you prefer
1 small can of green chilies, drained
1 can Rotel tomatoes, drained
3 Tbsp. Salsa (fresh made or store bought)
2 cups shredded mozzarella cheese
1 tsp. Oregano
1 Tbsp. ground Black Pepper
1 Tbsp. salt
2 Tbsp. butter
Cooking Spray

Spray bottom of 9x9 baking dish with cooking spray.  Press hash browns into the bottom of the baking dish.  Dot with butter and bake for 10 minutes in a pre-heated 350 degree oven.  Remove.  (This starts the cooking process for the hash browns so they don't get mushy when you had the toppings.

Drain the Rotel tomatoes and green chilies completely.  Dump both cans into a bowl and add salsa.  Add oregano, pepper and salt.  Stir well and then spread evenly over top of the hash browns.  Top with mozzarella cheese.  Put back in oven for an additional 18 to 20 minutes or until cheese is bubbly and starting to crust at the edges.

Remove and serve with Sour cream.