Friday, March 14, 2014

Hashbrown Casserole

1 tablespoons butter
1 jalapenos, finely diced
1 poblano chile, diced (I just used a green pepper)
1 onions, diced
2 pounds diced frozen hash brown potatoes (2 bags)
Salt and ground pepper
1 cups grated sharp Cheddar
1 cups grated Monterey Jack
4 slices bacon, fried and chopped

Preheat the oven to 375 degrees F.

Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.

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