Hacienda Hash Browns Recipe
Hacienda Hash Browns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 50 min.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium red pepper, chopped
  • 1 garlic clove, minced
  • 1-1/4 cups crushed tortilla chips, divided
  • 6 large eggs
  • 3 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups frozen shredded hash brown potatoes, thawed
  • 1-2/3 cups shredded cheddar cheese, divided
  • 1 cup 4% cottage cheese
  • 2/3 cup canned black beans, rinsed and drained
  • 1/2 cup shredded pepper jack cheese
  • Optional toppings: quartered grape tomatoes, thinly sliced green onions, sour cream and salsa

Directions

Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly.
Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips.
Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice.
Make-Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly. Yield: 8 servings.
Originally published as Hacienda Hash Browns in Breakfast & Brunch Bookazine 2015, p10

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium red pepper, chopped
  • 1 garlic clove, minced
  • 1-1/4 cups crushed tortilla chips, divided
  • 6 large eggs
  • 3 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups frozen shredded hash brown potatoes, thawed
  • 1-2/3 cups shredded cheddar cheese, divided
  • 1 cup 4% cottage cheese
  • 2/3 cup canned black beans, rinsed and drained
  • 1/2 cup shredded pepper jack cheese
  • Optional toppings: quartered grape tomatoes, thinly sliced green onions, sour cream and salsa
  1. Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly.
  2. Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips.
  3. Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice.
  4. Make-Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving.
  5. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly. Yield: 8 servings.
Originally published as Hacienda Hash Browns in Breakfast & Brunch Bookazine 2015, p10

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