Martha Stewart's Cheesy Hash Brown Bake |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Martha Stewart Living Omnimedia This satisfying meal — chili, cheddar, hash browns — takes only five minutes to prep. What could be more welcome after a busy day? You'll find shredded, partially cooked potatoes in the refrigerated section or the freezer case. Look for brands that are free of preservatives. Ingredients:
4 cups chili |
1 (16 ounce) bag frozen hash brown potatoes, thawed |
1 cup cheddar cheese, shredded |
1/4 cup cilantro, finely chopped |
coarse salt |
ground pepper |
Directions:
1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
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