Monterey Chipotle Hash Browns

Creamy Monterey Jack and mild chipotle chiles in smoky adobo sauce jazz up refrigerated hash browns. MORE+ LESS-

By Betty Crocker Kitchens

May 7, 2010

(20-oz.) pkg. refrigerated hash-brown potatoes

oz. (1 cup) shredded Monterey Jack cheese

1/2

cup sliced green onions

1 1/4

cups milk

chipotle chiles in adobo sauce, finely chopped

teaspoons adobo sauce from can

garlic cloves, minced

1/2

teaspoon seasoned salt

1/4

teaspoon pepper

Hide Images

1

Heat oven to 350°F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
2

In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well.
3

Bake at 350°F. for 45 to 50 minutes or until potatoes are tender and top is golden brown.

Monterey Jack cheese was invented by David Jacks, a 19th century cheesemaker who lived near Monterey, California.
Try Cheddar or colby-Monterey Jack cheese in place of Monterey Jack.
These flavorful hash browns are perfect for brunch or supper. At brunch, serve them with scrambled eggs, sausage and fresh fruit. For supper, try them with sautéed chicken breasts or pork chops.