Green Chile Hash Browns Recipes

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat the oven to 350˚F.
• Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish. Then dollop the green chiles evenly over the cheese.
• Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined. Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.
• Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.
• Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

GREEN CHILI HASH BROWNS CASSEROLE

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.

YUKON GOLD AND GREEN CHILE HASH

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.

GREEN CHILE HASH BROWNS

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.

GREEN CHILI EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish.
• In a large bowl using an electric hand mixer or stand mixer, beat eggs until light.
• Add flour, baking powder, and salt. Mix well.
• Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight.
• Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.

GREEN CHILI HASH BROWNS

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.