Mexican-Style Hash Brown Potatoes 3 1/4 cups potatoes, peeled and chopped     into 1/4-inch pieces 1/4 cup vegetable oil 1 cup onions, chopped 1 cup green chiles, seeded and chopped 3 cloves garlic, minced 1/2 teaspoon salt, or to taste 1/2 teaspoon ground black pepper Soak chopped potatoes in cold water for 10 to 15 minutes, then rinse them to remove the excess starch. Heat a large frying pan over medium to medium-high heat, add the oil, and when it is very hot but not smoking, add all ingredients. Cook, stirring often, until the potatoes are tender and well browned — about 10 to 15 minutes. Serves 4.