Green Chile Hash Browns Recipes

Steps:

• Preheat oven to 400 degrees F. Grease a 9 x 13-inch glass baking dish.
• Combine all ingredients in a large bowl to blend. Transfer mixture to prepared baking dish.
• Cover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes longer. Serve hot.

Steps:

• Preheat oven to 400 degrees.
• Place all ingredients in a large bowl and stir gently to combine thoroughly.
• Pour mixture into a 13x9x2 inch pan.
• Cover and bake for 30 minutes.
• Uncover and bake until top is golden brown, about 45 minutes.
• Serve hot.

Steps:

• Preheat oven to 400°F. Stir hash browns, green chilies, cream of chicken soup, cheddar cheese and sour cream in large bowl to blend. Transfer mixture to 13x9x2-inch glass baking dish. Cover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes. Serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
• Increase the oven to 375 degrees F.
• Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
• Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
• To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.

Steps:

• Preheat oven to 350°F.
• combine dip and chilies.
• butter a 2 quart casserole.
• place 1/3 of potatoes in the bottom of casserole.spread some of the chili and onion dip mixture on top of the potatoes.
• sprinkle with 1/2 the cup of cheese and 1/4 cup of the onion.
• repeat layers .
• evenly spread the remaining 1/3 potatoes on top .
• sprinkle the rest of the cheese on top of the potatoes.
• bake at 350*F 40 minutes until bubbling.
• when done, let set up about 10 min before serving.

Steps:

• Preheat oven to 400°F
• Stir hash browns, green chilies, cream of chicken soup, cheddar cheese and sour cream in large bowl to blend.
• Transfer mixture to 13x9x2-inch glass baking dish.
• Cover and bake 30 minutes.
• Uncover and bake until top is golden brown, about 45 minutes.
• Serve hot.