WooHoo Tators #5FIX

• 1 (20 ounce) bag Simply Potatoes Shredded Hash Browns
• 1 -3 tablespoon bacon fat
• 8 ounces sliced baby portabella mushrooms
• 12 ounces pepperoncini peppers, chopped (or to taste)
• 1 -2 cup shredded cheddar cheese (perfer Boars Head Black Waxed Cheddar)

1. Start by bringing the bag of Simply Potato Shredded Hash Browns to room temperature.
2. In a large cast iron skillet, heat up the 1-1/2 T bacon fat, once it is starting to get hot add the peppers and sliced mushrooms do a quick heat, stirring to wilt peppers and brown the mushrooms and then remove them off to a plate.
3. Then add the remaining 1-1/2 T bacon fat let it get nice and hot and add those succulent room temp hash browns and cook them, stirring on occasion to ensure a nice crunchy brown texture.
4. Add back into the cast iron skillet those sliced or chopped Pepperoncini Peppers & sliced Baby Bella Mushrooms and then give it a good stir.
5. Add that wonderful shredded Sharp Cheddar to melt (add as much as you like we use between 1 cup and 2 cups).
6. Plate if you can, but most of the time the tators are removed from the skillet faster than you can call them to dinner.
7. WooHoo!

potatoes, bacon, baby portabella mushrooms, pepperoncini peppers, cheddar cheese

Taken from www.food.com/recipe/woohoo-tators-5fix-495537 (may not work)