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.