GREEN CHILE, EGG AND POTATO BAKE
Need a new brunch dish? Wake up taste buds with a flavorful Mexican-inspired egg bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
- In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.
- Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.
Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 285 mg, Fiber 1 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g
GREEN CHILI HASH BROWNS CASSEROLE
A crowd pleaser for a special brunch. But why not make something this good as a side dish with your favorite grilled meat or chicken. It works for me.
Provided by Geema
Categories Breakfast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Place all ingredients in a large bowl and stir gently to combine thoroughly.
- Pour mixture into a 13x9x2 inch pan.
- Cover and bake for 30 minutes.
- Uncover and bake until top is golden brown, about 45 minutes.
- Serve hot.
GREEN CHILE HASH BROWNS
This is a very nice potato casserole, given a little "kick" by adding canned green chilies and sharp Cheddar cheese. This is not, however, a really "hot" (picante) dish so you needn't be afraid to serve it to just about everybody. And it is easy; just five ingredients, Recipe comes from a Bon Appetit magazine dating back to 1996,
Provided by Lorraine of AZ
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Grease a 9 x 13-inch glass baking dish.
- Combine all ingredients in a large bowl to blend. Transfer mixture to prepared baking dish.
- Cover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes longer. Serve hot.
Nutrition Facts : Calories 465.7, Fat 30.7, SaturatedFat 15.4, Cholesterol 45.4, Sodium 981.5, Carbohydrate 38.4, Fiber 2.8, Sugar 3.5, Protein 12.8
GREEN CHILI HASH BROWNS
Provided by Gayle Gardner
Categories Cheese Dairy Potato Breakfast Side Bake Cheddar Hot Pepper Sour Cream Bon Appétit New Mexico Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Stir hash browns, green chilies, cream of chicken soup, cheddar cheese and sour cream in large bowl to blend. Transfer mixture to 13x9x2-inch glass baking dish. Cover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes. Serve hot.
YUKON GOLD AND GREEN CHILE HASH
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
- Increase the oven to 375 degrees F.
- Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
- Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
- To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.
GREEN CHILI SWEET POTATO HASH
Steps:
- Cook sweets in boiling water to al dente, then rinse in cold water.
- Combine sweet potatoes with chiles and liquid, cilantro, oregano, black pepper, salt, lime juice, onion and bell pepper in a bowl and mix thoroughly.
- Portion out 2 cups of mixture.
- Heat a healthy drizzle of olive oil in a saute pan.
- Add a portion, flipping to start browning and incorporate liquid (add oil if needed). Cook until browned on all sides. Transfer to a hot griddle to finish.
- Cook 2 eggs over easy. Top hash with a drizzle of chipotle mayo and the eggs. Garnish with a lime wedge, fresh cilantro and toast. Repeat with remaining ingredients.
SAUSAGE HASHBROWN BREAKFAST CASSEROLE
Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!
Provided by cathyalf
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h14m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
- Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
- Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
- Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
- Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g
GREEN CHILE CHEESE HASH BROWNS BAKE
slightly spicy hash brown casserole,great onion flavor lots of cheese so easy I found this on a box of dehydrated shurfine hash browns made a few changes and its just yummy.used shredded fresh hash browns found in the cooler case less wait that way. also added fresh onion.
Provided by chocolate drop
Categories Breakfast
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- combine dip and chilies.
- butter a 2 quart casserole.
- place 1/3 of potatoes in the bottom of casserole.spread some of the chili and onion dip mixture on top of the potatoes.
- sprinkle with 1/2 the cup of cheese and 1/4 cup of the onion.
- repeat layers .
- evenly spread the remaining 1/3 potatoes on top .
- sprinkle the rest of the cheese on top of the potatoes.
- bake at 350*F 40 minutes until bubbling.
- when done, let set up about 10 min before serving.
Nutrition Facts : Calories 400.1, Fat 25.9, SaturatedFat 11.5, Cholesterol 49.7, Sodium 522.5, Carbohydrate 30.3, Fiber 2.9, Sugar 2.9, Protein 12.2
GREEN CHILI HASH BROWNS
My family loves these.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400°F.
- 2. Stir hash browns, green chilies, cream of chicken soup, cheddar cheese and sour cream in large bowl to blend.
- 3. Transfer mixture to 13x9x2-inch glass baking dish. Cover and bake 30 minutes.
- 4. Uncover and bake until top is golden brown, about 45 minutes.
- 5. Serve hot.
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