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Potato Enchilada

Reviewed: Sep. 7, 2012
The original recipe is fine as is, but I made it better. I used frozen shredded hashbrowns, sauted them with 1/2 diced onion. I seasoned the potatoes with black pepper and seasoning salt. Then I mixed in drained, rinsed black beans (instead of the peas) and frozen corn. No mashing required--it actually looked pretty good. You could also saute a bell pepper, I would think.
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