This is our favorite recipe (so far) utilizing frozen seasoned potatoes. We've enjoyed it as a brunch dish with eggs, or by itself as a vegetarian supper along with a salad & garlic bread. Either way - delicious & easy.
POTATOES ITALIANO BAKE (adapted from "365 Ways To Cook Vegetarian")
1 6-ounce jar marinated artichoke hearts
1 medium onion, coarsely chopped
1 24-ounce or so package frozen Potatoes O'Brien (frozen diced potatoes mixed with onion & peppers), thawed
1 medium fresh tomato, diced – OR - 2-3 sun-dried tomatoes, oil-packed, or dried & reconstituted - chopped
1/4 teaspoon ground cayenne pepper, or to taste
8-ounces mozzarella cheese, grated
1 egg, beaten
1/4 teaspoon salt
Preheat oven to 350. Drain artichoke hearts, reserving marinade. Coarsely dice artichokes. In a large frying pan, heat artichoke marinade over medium heat. Add onion & cook, stirring occasionally, until softened. Stir in thawed potato mixture, tomatoes, & diced artichoke hearts. Add salt, cayenne pepper, mozzarella, & egg. Scrape mixture into a generously greased 2-quart baking dish & cover tightly with foil. Bake 20-25 minutes until potatoes are tender & casserole is heated through. Remove foil & bake until lightly browned on top. Let stand at least 5 minutes before serving. If served hot, can be spooned out; if at room temp can be cut into squares.
It's delicious either way.