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Enchilada Hash Brown Casserole Recipe

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Here’s a wonderfully different combination of Mexican flavors that’s guaranteed to spice up any family brunch, breakfast or supper. Try this dish soon...it just may become a new favorite! Geraldine Saucier - Albuquerque, New Mexico

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Enchilada Hash Brown Casserole Recipe

Prep: 15 min. Bake: 40 min. + standing

Yield: 6 Servings

15 40 55

Ingredients

1-1/2 cups enchilada sauce
1 garlic clove, minced
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
3 cups frozen cubed hash brown potatoes, thawed
1-1/4 cups (5 ounces) shredded Mexican cheese blend, divided
1 cup cubed fully cooked ham
1 cup canned black beans, rinsed and drained
1 can (4 ounces) chopped green chilies
6 eggs
2 tablespoons butter

Directions

In a large bowl, combine the first six ingredients; stir in the potatoes, 1 cup cheese, ham, beans and green chilies. Transfer to a greased 8-in. square baking dish; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes.
Meanwhile, in a large skillet, fry eggs in butter as desired. Serve with casserole. Yield: 6 servings.

Nutritional Facts 1 cup potato mixture with 1 egg equals 347 calories, 19 g fat (10 g saturated fat), 255 mg cholesterol, 1,080 mg sodium, 28 g carbohydrate, 5 g fiber, 21 g protein.

Originally published as Enchilada Hash Brown Casserole in Simple & Delicious March/April 2010, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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