2 (10 ounce) cans sliced mushrooms, drained
1 (2 ounce) can sliced green chile peppers, drained
3 cups sliced red onion
1/4 cup Worcestershire sauce
2 tablespoons olive oil
2 tablespoons dried minced onion
1/2 teaspoon garlic salt
Heat oil in a large skillet over medium heat. Mix mushrooms and green chilies into skillet and drain. Stir in Worcestershire sauce and olive oil. Sprinkle with garlic salt. Cook, stirring, until onions are tender, about 5 minutes.
Spread mushrooms mixture on cooked fried potatoes. Top with onion mixture, tomato sauce, olive oil, onion salt and garlic salt.