Hacienda Hash Browns

Name: Hacienda Hash Browns
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 1 medium red pepper, chopped; 1 garlic clove, minced; 1-1/4 cups crushed tortilla chips, divided; 6 large eggs; 3 tablespoons minced fresh cilantro; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 cups frozen shredded hash brown potatoes, thawed; 1-2/3 cups shredded cheddar cheese, divided; 1 cup 4% cottage cheese; 2/3 cup canned black beans, rinsed and drained; 1/2 cup shredded pepper jack cheese; Optional toppings: quartered grape tomatoes, thinly sliced green onions, sour cream and salsa

Total Time Prep: 25 min. Bake: 50 min.

Yield 8 servings

Test Kitchen Approved

I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
1 medium red pepper, chopped
1 garlic clove, minced
1-1/4 cups crushed tortilla chips, divided
6 large eggs
3 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups frozen shredded hash brown potatoes, thawed
1-2/3 cups shredded cheddar cheese, divided
1 cup 4% cottage cheese
2/3 cup canned black beans, rinsed and drained
1/2 cup shredded pepper jack cheese
Optional toppings: quartered grape tomatoes, thinly sliced green onions, sour cream and salsa

Directions

Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly.
Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips.
Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice.
Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving.

Nutrition Facts

1 piece: 341 calories, 20g fat (10g saturated fat), 180mg cholesterol, 596mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 18g protein.

I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota

Recipe Creator