1. Heat three tablespoons of oil in a large skillet over medium heat. Add shredded carrots, chopped onion, half the sliced jalapeno peppers, and minced garlic, saute until tender.
2. Add shredded potatoes and sliced and/or seeded and remaining half of jalapenos to skillet, stir to blend the veggies.
3. Cook 6-7 minutes or until brown on the bottom, then add another tablespoon of cooking oil. Turn potato vegetable mix over and cook another 6-8 minutes.

Note: Hash brown mix will need to register at 165º F for two minutes before serving.

Serve plated with diced tomato and sparsely chopped cilantro leaves.

Serve with fresh fruits!