About
Crispy potatoes with a distinct Tex-Mex twist? Yes, please! Hacienda Hash Browns mix beloved potatoes with classic fajita vegetables, hearty black beans, and crunchy tortilla chips, all nestled into a fluffy egg bed for a true south-of-the-border flavor experience! Add in three different kinds of cheese, you'll find Hacienda Hash Browns to be the cheesiest, meltiest, and most delightful breakfast around! Save us a plate or two!
Ingredients
- For the casserole:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium red pepper, chopped
- 1 clove garlic, minced
- 1 1/4 cups tortilla chips, crushed, divided
- 6 large eggs
- 3 tablespoons fresh cilantro, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups frozen shredded hash brown potatoes, thawed
- 1 2/3 cups cheddar cheese, shredded, divided
- 1 cup 4% cottage cheese
- 2/3 cup canned black beans, rinsed and drained
- 1/2 cup pepper jack cheese, shredded
- Optional toppings:
- grape tomatoes, to taste, quartered
- green onions, to taste, thinly sliced
- sour cream, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 7x11-inch baking dish.
Step 3 -In a large skillet over medium heat, melt the butter.
Step 4 -Add the onions and the red peppers to the melted butter and cook, while stirring occasionally, until tender, about 3-4 minutes.
Step 5 -Add the garlic to the onion mixture and cook, while stirring occasionally, until fragrant, about 1 minute.
Step 6 -Transfer the skillet from the heat and allow the onion mixture to cool slightly.
Step 7 -In the prepared baking dish, sprinkle 3/4 cup of the tortilla chips.
Step 8 -In a large bowl, add the eggs, the cilantro, the cumin, the salt, and the pepper, and whisk together.
Step 9 -Add the hash browns, 1 cup of the cheddar cheese, the cottage cheese, the black beans, the pepper jack cheese, and the onion mixture to the egg mixture and stir to combine.
Step 10 -Spoon the hash brown mixture over the tortilla chips in the prepared baking dish.
Step 11 -Bake, uncovered, until lightly browned, about 40-45 minutes.
Step 12 -Top the hash browns with the remaining cheddar cheese and the remaining tortilla chips and bake, uncovered, until the cheese is bubbly, about 10 minutes.
Step 13 -Serve topped with the tomatoes, the green onions, and the sour cream.
