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Add a photoCreamy Monterey Jack and mild chipotle chilies in smoky adobo sauce jazz up refrigerated hash browns.
These flavorful hash browns are perfect for brunch or supper. At brunch, serve them with scrambled eggs, sausage and fresh fruit. For supper, try them with sauteed chicken breasts or pork chops.
Ingredientes
- 20 Oz. Pkg. Refrigerated Hash-Brown Potatoes
- 1 Cup Shredded Monterrey Jack cheese
- 1/2 Cup Scallions, Sliced Thin
- 1 1/4 Cups Milk
- 2 Chipotle Chile's In Adobo Sauce, Minced
- 2 Tsp. Adobo Sauce
- 2 Garlic Cloves, Minced
- 1/2 Tsp. Seasoned Salt
- 1/4 Tsp. Ground Black Pepper
Direcciones
1.
Heat oven to 350°F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
2.
In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well.
3.
Bake at 350°F. for 45 to 50 minutes or until potatoes are tender and top is golden brown.
Cook's Tip:
1.
Try Cheddar or Colby-Monterrey Jack cheese in place of Monterrey Jack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 8 servings | |
| Calories 80 | |
| Calories from Fat 51 | 64% |
| Total Fat 5.66g | 7% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 242mg | 10% |
| Potassium 89mg | 3% |
| Total Carbs 2.65g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.22g | 1% |
| Protein 4.79g | 8% |
