Mexican-Style Hash Brown Potatoes
3 1/4 cup potatoes, peeled and chopped into 1/4-inch pieces
1/4 cup Vegetable oil
1 cup onions, chopped
1 cup green chiles, seeded and chopped
3 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
Soak chopped potatoes in cold water for 10 to 15 minutes, then rinse them to remove the excess starch.
Heat a large frying pan over medium to medium-high heat, add the oil, and when it is very hot but not smoking, add all ingredients.
Cook, stirring often, until the potatoes are tender and well browned, about 10 to 15 minutes.