A hearty blend of crispy potatoes, gooey cheese, and zesty green chilies creates a comforting hash that’s perfect for breakfast or brunch. This dish is packed with flavor and warmth, making it a satisfying dish.
Ingredients
5 strips of bacon, cooked
32 oz frozen hash browns
1 (10.5 oz) can cream of chicken soup
1/2 cup unsalted butter, melted
2 cups shredded cheddar cheese
1 (4 oz) can diced green chiles
2 cups sour cream
1/2 cup onion, minced
1 cup shredded Monterey Jack cheese
1/2 tsp salt
1/2 tsp black pepper
Directions
Preheat the oven to 350°F (176°C). Grease the bottom of a 9 x 12 casserole dish.
Cook 5 strips of bacon and drain on a paper towel. Chop into small pieces.
In a large mixing bowl, combine thawed hash brown potatoes, cream of chicken soup, melted butter, sour cream, green chiles, minced onion, chopped bacon, and 1½ cups of freshly shredded cheddar cheese. Mix until well combined. Season with a generous pinch of salt and pepper to taste.
Pour the mixture into the prepared baking dish and top with the remaining shredded cheese.
Bake at 350°F for 50 minutes to 1 hour until bubbly and golden brown. Serve warm and enjoy!
