Hash Brown Potato Bake
This delicious breakfast bake doesn’t use any eggs.
A cream cheese sauce binds and flavors the potato and vegetable mixture.
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 clove garlic chopped
- 1 green chile chopped
- ½ cup milk
- 1 3-ounce package cream cheese
- ½ teaspoon salt
- teaspoon white pepper
- 1 tablespoon flour
- 3 cups frozen hash brown potatoes
- 1 cup frozen corn
- ¼ cup grated Parmesan cheese
Instructions
- This delicious breakfast bake doesn’t use any eggs.
- A cream cheese sauce binds and flavors the potato and vegetable mixture.
- In heavy skillet, heat oil and cook garlic until crisp-tender, about 2 minutes.
- Add green chile, cook and stir for 1 minute, then add milk, cream cheese, salt, pepper, and flour.
- Cook and stir over medium heat until cream cheese is melted and sauce is blended.
- Remove from heat and let cool for 10 minutes.
- Fold in frozen potatoes and frozen corn.
- Place in 2-quart slowcooker and top with Parmesan cheese.
- Cover and cook on low for7–8 hours or until set and browned on top.
- Serve immediately.
Notes / Tips / Wine Advice:
Frozen Hash Brown Potatoes
Look for different types of hash brown potatoes; some comepackaged with vegetables like onions and peppers. Regular
hash potatoes are shredded, while Southern potatoes are cut
into small cubes. Most slow cooker recipes using hash potatoes
call for frozen potatoes, right out of the bag.
Nutritional Information
Calories: 495.33 kcal | Protein: 9.69 g | Fat: 25.23 g
