Cheesy Jalapeno Hashbrown Casserole
Why I Love This Recipe
I visited a friend and she had some leftover hashbrown salad from a family gathering she had recently attended. One taste and I was hooked. I love potatoes, they are my favourite food by far. I knew I had to recreate this dish and here it is!
Ingredients You'll Need
2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
2 cloves Garlic, minced
1 Red Onion, diced
2 Green Onions, sliced and dark green separated for garnish
1 stalk Celery, diced
1 Red Bell Pepper, diced
3 Jalapeno Peppers, seeded and diced
1 kg. bag Country Style Hash browns
¼ Tsp. Red Pepper Flakes
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
1 C Sharp Cheddar, shredded
1 C Monterey Jack, shredded
1/3 C Whipping Cream
Sea Salt / Black Pepper
Avocado & Sour Cream - Garnish
Directions
Preheat oven to 350 F
Combine the EVOO and 1 Tbsp. of the butter in a large frying pan over medium heat. Add the garlic and fry 2 minutes without browning.
Add the diced red onion and a pinch of sea salt and black pepper. After 3 minutes, add the green onions, bell pepper, celery, jalapeno, red pepper flakes, and another good pinch of sea salt. Fry 5 – 7 minutes stirring occasionally.
Stir in the frozen hash browns and the garlic / onion powder. Season with about ¼ Tsp. sea salt and allow 5 minutes to cook stirring often.
Stir in half the shredded cheese along with the 2nd Tbsp. of butter. Once melted, transfer the hash brown mixture to a 3qt. baking dish coated in cooking spray. Top with the remaining shredded cheese.
Cover and bake 40 minutes. Remove cover and continue baking 20 – 25 minutes until a crispy top and edges have appeared.
Season the dish with a good pinch of sea salt and the remaining sliced green onions.
Serve with sliced avocado and a dollop of sour cream.
