POTATOES OLé

Potatoes Olé image

I came up with this potato-and-egg recipe one summer when relatives came to visit. It was a well received by everyone! To save time, you can use frozen hash browns. -Lori Pierce, Cottage Grove, Minnesota

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3/4 cup chopped onion
3/4 cup each chopped green, sweet red and yellow pepper
2 tablespoons butter
2 pounds red potatoes, cooked, peeled and cubed (1/4-inch cubes)
1 can (4 ounces) chopped green chilies, drained
5 large eggs, lightly beaten
1 cup evaporated milk
1 cup shredded Monterey Jack cheese
3/4 teaspoon salt
1/4 teaspoon pepper
Salsa and sour cream, optional

Steps:

In a large skillet, saute onion and peppers in butter until tender. Add potatoes and chilies; toss to combine. , Transfer to a greased 2-qt. baking dish. In a large bowl, whisk the eggs, milk, cheese, salt and pepper; pour over the potato mixture., Bake, uncovered, at 400° for 35-40 minutes or until a thermometer reads 160°. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 266 calories, Fat 13g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 460mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.