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Cheesy Salsa Hashbrown Bake

Sunday, 27 Oct 2013
 

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.

 

 



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