HASH PEPPER RECIPES

Name: Pepper Jack Hash Brown Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 1 package (30 ounces) frozen shredded hash brown potatoes, thawed; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 2 cups shredded pepper jack cheese; 1-1/2 cups heavy whipping cream; 1/2 cup butter, melted; 1/2 cup sour cream; 1/4 cup shredded Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; TOPPING:; 1 cup crushed potato chips; 5 bacon strips, cooked and crumbled; 3/4 cup shredded Parmesan cheese; 1 teaspoon paprika

PEPPER JACK HASH BROWN CASSEROLE RECIPE: HOW TO MAKE IT

Pepper Jack Hash Brown Casserole Recipe: How to Make It image

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories Side Dishes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded pepper jack cheese
1-1/2 cups heavy whipping cream
1/2 cup butter, melted
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
TOPPING:
1 cup crushed potato chips
5 bacon strips, cooked and crumbled
3/4 cup shredded Parmesan cheese
1 teaspoon paprika

Steps:

Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika., Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

Nutrition Facts : Calories 416 calories, FatContent 33g fat (19g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 682mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES

Chorizo & potato hash recipe | Jamie magazine recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Steps:

1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre

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PEPPER JACK HASH BROWN CASSEROLE RECIPE: HOW TO MAKE IT

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