Hacienda Hash Browns

Name: Hacienda Hash Browns
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 25 min. Bake: 50 min. YIELD: 8 servings.

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

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

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.

Nutrition Facts

1 piece: 341 calories, 20g fat (10g saturated fat), 180mg cholesterol, 596mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 18g protein.