Ingredients
- 16 oz of frozen shredded hash browns (defrosted)
- 1/2 cup of sour cream
- 3 diced green onions
- ½ cup of mixed cheese
- 1 can of cream of chicken soup
- 1/2 cube of melted butter
- Salt and pepper
- 2 oz of diced ortega chilis
- 1/2 lb of meat (diced ham, cooked breakfast sausage, bacon, chorizo)
- Extra mixed cheese or breadcrumbs for topping
Directions
Combine all of the ingredients and put in a small 2 qt casserole pan. Top with cheese or breadcrumbs. Bake at 350° degrees for 45-60 minutes until the internal temperature is 160° Fahrenheit.
To make with Chorizo I cooked the chorizo and drained well. Mix 4 eggs into potatoes and I omitted the chicken soup and butter.
To make Eggs Benedict version. Add cut up Canadian bacon. Add 6 eggs into the potatoes and omit the chicken soup. Add 2 tablespoons of knorrs hollandaise powder. Serve with Grandma Ingrids Hollandaise Sauce.
Eggs Benedict Version without eggs:
Add Cut up Canadian Bacon. Omit the chicken soup and add add small batch of Grandma Ingrids Hollandaise Sauce and mix well.
