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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jalapeño Hash Brown Casserole Recipe

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This recipe for Jalapeño Hash Brown Casserole is from Kelly's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. butter
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
2 Tbsp. diced canned jalapeños
1/4 tsp. garlic powder
16 oz. sour cream
8 oz. Mexican blend shredded cheese
4 oz. cream cheese
1 bag (30 oz.) frozen shredded hash brown potatoes
Eggs, poached or fried (optional)
2 Tbsp. minced fresh cilantro
Directions:
Directions:
Preheat oven to 350 degrees.

Brush a 13 x 9 baking dish with vegetable oil or butter.

In a skillet over medium heat, melt the butter. Add onions, peppers, jalapeños and garlic powder.

Cook until softened, about 10 minutes.

In a large bowl, combine sour cream, half the shredded cheese, cream cheese and milk. Add sautéed vegetables and stir to combine. Add shredded potatoes and stir until mixed well.

Scrape potato mixture into prepared baking dish and top with remaining cheese.

Bake 40 to 45 minutes, until the top is crispy.

Garnish with eggs (if you choose) and fresh cilantro.

 

 

 

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