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Mexican Potatoes

Mexican Potatoes

Ingredients

  • 1 1/2 (28-oz.) pkgs. frozen Potatoes O'Brien, partially thawed
  • 1/4 cup sliced jalapeño peppers
  • 3 tbls. margarine
  • 2 tbls. onion powder
  • 2 (10 3/4-oz.) cans cream of potato soup
  • 1 1/2 cups grated Cheddar cheese

Instructions

1. Place potatoes, jalapeño peppers, margarine and onion powder into slow cooker. Add cream of potato soup and top with Cheddar cheese.

2. Cook on Low for 4 hours. Add more cheese if desired.

3. Serve with brunch on Saturday mornings or beef, poultry or pork during the week.

Serves 6-8

Recipe Info

Views 390
Date January 4, 2006
Categories
Potatoes