Sarasota's Cheesy Chipotle Hash Browns |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was from a small grocery store check-out aisle cookbook. I think it may of been from a Ore Ida cook book. Every now and then, I will find 1 or 2 recipes I really enjoy. This was one of them. I did add some cilantro and scallions for a little color, but it is very easy and a wonderful side dish. Serve with some grilled chicken or steak with a Mexican dry rub. Ingredients:
20 ounces hash browns (1 bag frozen ore ida potatoes, you can also use refrigerated hash browns as well) |
1 1/4 cups milk |
2 chipotle chiles in adobo (chopped fine) |
2 teaspoons adobo sauce |
2 teaspoons garlic, minced |
1 cup monterey jack cheese |
1/2 cup scallion, diced |
1 tablespoon fresh cilantro, fine chopped |
salt |
pepper |
Directions:
1. Casserole - Spray a 13x9 casserole dish with Pam or any non stick spray and add the potatoes, cheese, scallions and lightly toss to mix. Heat the oven to 350.
2. Sauce - In a small bowl add the milk, chilies, adobo sauce, garlic, salt and pepper and mix well. Pour over the potatoes and mix well.
3. Bake - .Uncovered for 45 - 50 minutes until golden brown. Garnish with the fresh cilantro after it comes out of the oven and - Just enjoy!
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