Jalapeno Popper Hash Brown Bake

• 2 cups shredded hash browns (frozen, thawed)
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/4 cup diced jalapeno peppers (seeded)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup green onions, chopped
• 2 eggs, beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix together hash browns, 1/2 cup cheddar cheese, bacon, and jalapeno peppers.
3. 3 In another bowl, combine sour cream, mayonnaise, green onions, eggs, garlic powder, salt, and pepper.
4. 4 Pour the sour cream mixture over the hash brown mixture and stir to combine.
5. 5 Transfer to a greased 9x13 inch baking dish.
6. 6 Dot with melted butter and sprinkle remaining 1/2 cup cheddar cheese on top.
7. 7 Bake for 45 minutes or until top is golden and bubbly.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk

Variations

• Add cooked diced chicken or sausage for extra protein.
• Substitute Monterey Jack cheese for cheddar for a different flavor profile.

Substitutions

• Use Greek yogurt in place of sour cream for a tangier, healthier option.
• Substitute diced bell peppers if you prefer less heat.

Pairings

• Serve alongside scrambled eggs for brunch.
• Pairs well with a Bloody Mary for a spicy kick.

Nutrition

Tips

• For extra spice, leave some jalapeno seeds in.
• Can be assembled ahead and refrigerated for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well. Wrap individual portions tightly with foil or plastic wrap. Thaw in the refrigerator overnight and reheat at 350°F until heated through.

Serving Suggestions

• Serve with a side of salsa or sour cream for dipping.
• Pairs well with a fresh green salad.

FAQ