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Ingredients
  • 2 Cups Shredded hash brown potatoes
  • 1 Cup Cooked brown rice
  • 1 Cup Fresh spinach, kale, or chard
  • ⅓ Cup Frozen corn kernels, thawed
  • ¼ Cup Green onions, chopped
  • Green Enchilada Sauce (see below)
  • Salsa
Steps
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