Hacienda Hash Browns
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.
Ingreadient :
- 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
Direction :
- 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
