Tuesday, December 2, 2008

Cheesy Hash Brown Bake

Adding cheesy hash browns to chili makes leftovers much more interesting and crunchy!!

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  • 4 cups leftover chili of your choice
  • 1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
  • 3-4 ounces cheddar cheese, shredded
  • Coarse salt and ground pepper
  1. Preheat oven to 425. Place chili in a 2-quart baking dish. Set aside.

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  2. Place hash brown potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
  3. In a large bowl, combine potatoes and cheese; season with salt and pepper. Scatter potato mixture over chili. Bake until potatoes are golden brown and chili is bubbling, 40 to 45 minutes. Serve.

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Recipe from Everyday Food

1 comment:

runningwithfood.com said...

Well, well ... how creative!! Looks fabulous!