Cheesy Hashbrown Casserole

Mandy Kellogg Rye of Waiting on Martha combines brunch’s best ingredients, cheese, potatoes and pepper, for a Christmas morning brunch that might trump even gift opening. Make it the night before and enjoy with the family before heading to grandma’s house.

Cheesy Hashbrown Casserole

Recipe by Mandy Kellogg Rye of Waiting on Martha
Serves 6-8

Ingredients
1 onion, diced
3 cloves of garlic, minced
1 green pepper, diced
1 red pepper, diced
1 jalepno, diced
2 bags of frozen organic hashbrowns
2-3 cups shredded cheddar cheese
1/2 cup sour cream
Salt and pepper
Thyme for garnish

Directions

In a pan, heat one tablespoon of butter or olive oil and add onions and garlic. Cook until translucent, approximately 3-5 minutes.

In a large bowl mix hashbrowns, onion/garlic mixture, peppers, jalepeno, 1/2 cup cheddar cheese, 1 teaspoon salt and 1 teaspoon pepper.

Bake at 350 degrees until hashbrowns begin to turn golden brown, 35-45 minutes. Remove and cover with remaining cheese bake until cheese is completely melted.

Let cook 5 minutes before serving.

 

beth ann clyde

beth ann clyde

Beth Ann Clyde is a social strategist of Long Island Pulse. Have a story idea or just want to say hello? Email bethann@lipulse.com or reach out on Twitter @BAClyde.