Pablano Hash Browns!

These hash browns are lovely by themselves, with some vegan cheddar on top, or salsa on top, also good wrapped in a tortilla with stir fried pepper and onion strips.  I make a huge batch so that they are ready to go in the morning when I am rushing off to work, pre making the hash brown tortilla wraps ahead of time is a good idea to just heat them up in the microwave in the morning.

4 large russet potatoes
2 pablano peppers
1/2 of a large yellow onion
large handful of white mushrooms, about 7
3 cloves of garlic
1 red bell pepper
Salt and pepper
Chili powder

Peel the potatoes and shred in a food processor.  Soak the shredded potatoes in a bowl of cold water for a 30 minutes while prepping the other ingredients.
Chop the peppers, onions and mushrooms in to cubes and mince the garlic.  Drain the potatoes and squeeze as much liquid out with your hands then paper towels.  Mix everything together and heat 2 tablespoons of canola oil in a large skillet.  Do not panic when you realize you have a huge pile of stuff!  It will cook WAY DOWN!
Pour half of the goodness in to the preheated pan and spread it out, sprinkle salt and pepper and chili powder on top, as much as you like.  Turn occasionally until you get the desired texture.  We like ours cooked down so where they are crispy and brown.
Repeat with the other half.  This is time consuming depending on the quality of your skillet and the heat setting.  But worth it!  You can also turn them in to potato pancakes....