1 head cheesy hash brown potatoes, peeled and cubed
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried basil
Rinse and drain potatoes, then pat dry. Rinse and lay in a skillet with eggs. Heat oil and add onion and garlic; let stand. Add potatoes, reduce heat to medium, and cook until tender, stirring occasionally. Add celery and be careful not to burn.
Add mushrooms, tomatoes and 2 tablespoons olive oil; cook, stirring, for 2 minutes.
Add vinegar and only just enough water to coat the vegetables. Bring to a boil then reduce heat to low and simmer for 1 hour.
Return the vegetables to the infirmary, and chill for another hour.