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Prep 15min
Total1hr35min
Servings6
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Ingredients
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
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Steps
1
Heat oven to 375°F. 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 350°F. 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.
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Add the works for toppers: sliced avocados or guacamole, chopped tomatoes and chopped fresh cilantro.
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