Cheesy Salsa Hashbrown Bake

Sunday, 27 Oct 2013

0 Comments

As the weather cools down, warm, cheesy brunch dishes start sounding pretty good. This is so easy to throw together and feeds a crowd. I started with the recipe Easy Cheesy Salsa Potatoes and made a few modifications.  I had sour cream on hand, but not condensed canned cheese soup, so that was one change. I also sprinkled grated fresh Parmesan and cheddar on top of the dish for the crunchy brown topping instead of bread crumbs. Finally, I added some chopped cooked bacon for a little extra flavor. Here’s the final modified recipe:

8oz. (2 cups) shredded Cheddar cheese (reserve a couple pinches)

1/2 cup grated fresh Parmesan

1 cup chunky salsa

1/2 cup finely chopped onion

8 oz. sour cream

1/2 teaspoon pepper

1 (24-oz.) pkg. (about 8 cups) frozen hash-brown potatoes, thawed (or use refrigerated)

1/4 cup butter, melted

4 slices bacon, cooked and chopped

Heat oven to 350°F. Grease 13×9-inch baking dish with 1 tbsp melted butter. Combine cheddar cheese, salsa, onion, sour cream, bacon and pepper in large bowl, mixing well. Add potatoes; mix well. Spread in greased dish. Sprinkle reserved cheddar cheese and parmesan cheese over top of dish. pour remaining melted butter over cheese. Bake at 350°F. for 60 minutes or until cheese is melted and browned and potatoes are tender.

Posted in Comfort, Decadent, Fast
Tagged with Brunch, butter, casserole, cheddar, cheese, hashbrowns, parmesan, salsa, sour cream

Subscribe Feed | Leave a Comment | Bookmark & Share