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Tex Mexican 
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Kat's Tex Mex Hash Browns

3 medium potatoes, diced in 1/2" squares
2 Tbs each  green and red bell peppers, diced small
1 Tbs onion, diced
1 clove minced garlic
3 chopped jalapenos 
2-3 Tbs olive oil
Salt & pepper
1/8 cup picante sauce Sauces Mexican
1/4-cup of  milk 
2-3 slices of Provolone cheese 

Put oil on iron skillet and heat on high till hot , add potatoes and reduce heat to medium. Do not cover. Turn potatoes with metal spatula as they brown, in 10 minutes add peppers, garlic, seasoning and onions. Cook an additional 5-7 minutes, turning occasionally, potatoes should be cooked but firm. Pour enough milk in skillet to cover bottom and cover, scalding for 1-2 minutes. Place picante sauce and slices of cheese over potatoes and cover until melted. Cut into the number of desired servings and serve hot

Serve with Granny's Bloody MaryBV22and  Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26

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