April 22, 2013

Cheesy Hash Brown Casserole

Man, what a crazy busy weekend!  My son had his first JV Baseball game of the season, we met up with friends one night, our grand-daughters 3rd birthday party the next night, more baseball, and somehow I fit in a trip to Costco, laundry and cleaning!  Phew...I'm pooped just thinking about it!

This recipe is an adaptation from one of Ree Drummond's recipes.  Obviously it's perfect as a breakfast side, but we also like to have it as a side dish with dinner. So easy, and oh so yummy!  The best part about this recipe, for me, is that it uses already diced frozen potatoes.  I have to say that I didn't even know they sold potatoes like that until I came across her recipe!  It's a nice time saver that's for sure.  This one is a keeper ☺

Cheesy Hash Brown Casserole (adapted from Ree Drummond)
2 tablespoons butter
2 jalapenos, diced
1 onion, diced
2 lbs diced frozen hash brown potatoes (1 bag)
Salt & Pepper
1 cup grated sharp Cheddar
1 cup grated Monterey Jack
6 slices bacon, cooked & roughly chopped
½ cup scallions, chopped

Preheat the oven to 375 degrees. Spray a 9x13 baking dish with cooking spray and set aside.

Melt the butter in a large skillet and saute the jalapenos and onions until browned. Add the frozen hash browns, some salt and pepper and toss together. Pour into baking dish and top with the cheese and bacon. Bake until hot and bubbly (30-40 minutes). Top with the chopped scallions.  Serves 6.