| 1 | box Betty Crocker® Seasoned Skillets® hash brown potatoes |
| 4 | cups very hot water |
| 2 | tablespoons margarine, butter or spread, melted |
| 1 | egg, slightly beaten |
| 2 | cups shredded Colby-Monterey Jack cheese (8 ounces) |
| 2 | small jalapeño chiles, seeded and finely chopped |
| 1 | small red bell pepper, finely chopped (1/2 cup) |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 2 | eggs |
| 2/3 | cup milk |
| Shredded lettuce, if desired |
| Sour cream, if desired |
| Sliced chile peppers, if desired |
Serve with...
Orange-Avocado Salad
Total Time:
20 min
| 1. | Heat oven to 375ºF. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes. |
| 2. | Reduce oven temperature to 350ºF. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture. |
| 3. | Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers. |
|
| Add the works for toppers: sliced avocados or guacamole, chopped tomatoes and chopped fresh cilantro. |
Nutrition Information:
330 ( 170); 19g ( 2g, ncg); 110mg; 560mg; 26g ( 2g, ncg); 16g 18%; 26%; 34%; 8% 1 ; 0 ; 1 ; 0 ; 1 ; 2 nc