Pioneer Woman Hashbrown Breakfast Casserole
Servings 4
Calories 856kcal
Ingredients
- Two tablespoons of butter
- 2 diced big green Chiles
- Add 2 diced jalapenos to the mix.
- Add 1 diced Poblano pepper and 2 diced onions to a pan
- Frozen potato hash browns, 4 ounces, diced
- Sprinkle with salt and freshly ground pepper to taste
- About 2 cups of finely grated sharp Grated Cheddar
- Monterey Jack cheese, shredded, 2 cups
- Chopped up bacon from 8 slices, fried
Instructions
- Preheat oven to 375F.
- In a large pan over medium heat, melt butter.
- Brown the onions, chilies, and peppers in a skillet.
- Put in the frozen hash browns and mix them in.
- Salt and freshly ground black pepper make the dish delicious.
- Once the hash browns are almost done cooking, transfer them to a baking dish that has been greased with butter.
- Sprinkle the grated sharp Cheddar, Monterey Jack, and bacon over the potatoes.
- Heat for 30 minutes, until bubbling.
- For best results, give the casserole a brief 5-minute break before serving.
- Accompany with hard-boiled eggs or your preferred side dish.