Best Cheesy Pico De Gallo Hash Browns Recipes

VEGETARIAN HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.
• Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
• Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.

CHEESY HASH BROWNS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
• Bake in the preheated oven until the casserole is bubbling, about 1 hour.

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

CAMPFIRE CHEESE HASH BROWN PACKETS

Steps:

• Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper., Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly., Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo.

HASHBROWN BREAKFAST BAKE

Steps:

• 1.Heat the oven to 350°F.
• 2.Grease a 13x9-inch baking dish or spray with cooking spray.
• 3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl.
• 4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.
• 5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish.
• 6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.
• 7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean.
• 8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.

CHEESY PICO DE GALLO HASH BROWNS

Steps:

• Wash potatoes and shred with skins on or removed. Soak in a large bowl of water for at least one hour, preferably several hours. This removes the starch and gives you a crispier hash brown. Not soaking them can result in soggy hash browns.
• Strain and rinse potatoes well after soaking, dry as well as possible. Drizzle about one tablespoon of olive oil on a hot griddle. I use an elec. griddle because I do not have a gas stove.
• Spread shredded potatoes out evenly over griddle and cook over med. high to high heat, flipping over with spatula or tongs every 7-8 min. till potatoes are golden brown.
• Spreading potatoes out as much as possible, sprinkle pico de gallo around, then cheese. You can use a reduced sodium cheese if watching your sodium. Heat until cheese melts.