Jalapeno Popper Hash Brown Casserole Recipes

ONE PAN BEST DAMN JALAPENO POPPER HASH BROWN CASSEROLE RECIPE

Steps:

• In a 10.5-inch iron skillet, cook bacon until crisp. Remove bacon and drain. Reserve grease.
• Add onion and jalapeno to pan with bacon grease and cook 4 to 5 minutes on medium heat until onion is translucent. Add garlic and cook one minute longer.
• Turn the heat to medium-low and add cream cheese. Stir until cream cheese melts.
• Stir in heavy whipping cream (or milk), salt, pepper, hash browns, and 1/2 of the cheese. Stir to combine. Top with remaining cheese.
• Bake in 350 degree oven for 20 to 25 minutes or until hot and bubbly and cheese is melted.

JALAPENO POPPER HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400°F.
• In a large mixing bowl, combine the sour cream, soup, 2 cups cheese, butter, chopped jalapenos, salt, and pepper with the potatoes.
• Transfer to a 13x9 baking dish sprayed with cooking spray. Cover dish with foil. Bake for 1 hour.
• Remove casserole from the oven. Top with the remaining cheese and jalapeno slices. Cover with foil, return to the oven, and cook for another 20 minutes or until potatoes are soft.
• Remove from the oven and top with bacon and chopped chives.

JALAPENO HASHBROWN POPPERS RECIPE - (4.3/5)

Steps:

• Mix the thawed hashbrowns and melted butter, being sure the potatoes are evenly coated. Press 1½ to 2 Tablespoons of the hashbrown mixture into the bottom and up the sides of the cups of a mini-muffin tin. (The mixture should make about 30 "cups".) Bake the cups in a 425 degree oven for 25-30 minutes. Top edges will be brown and crispy. Remove them from the oven and turn the oven down to 350 degrees. While the hashbrown cups are baking, mix up the jalapeno popper filling. Place the softened cream cheese, sour cream, jalapeno, onion bacon and cheddar in a medium mixing bowl. (The jalapeno I used was extremely large, so I only used half. I also used all the veins and seeds, since we like things spicy. Adjust the "heat" in your appetizers by adjusting the amount of jalapeno you use and how many of the seeds and veins you mince into your ingredients. Please use caution and wear gloves when working with hot peppers to prevent contact with your skin. Wash your hands thoroughly when you're finished chopping them.) Stir vigorously to be sure all ingredients are evenly combined. I used my cookie scoop, leveled off, to add filling to the pre-baked hashbrown cups. One, to one-and-a-half Tablespoons is about the right amount. Fill the shells all the way to the top or just slightly over the top. Bake at 350 degrees for 15 minutes. Remove from the oven and allow to cool in the muffin tin, on a wire rack, for at least 10 minutes before trying to remove the poppers. I used a butter knife to slide around the edges of each cup to be sure it was loosened from the pan. Then I lifted them out, onto a plate that I had covered with a paper towel. The towel absorbed any excess butter. Serve while still warm. To serve, arrange the poppers on a tray and garnish each with a tiny swirl of sour cream and a fresh parsley leaf.