Tuesday, November 9, 2010

Martha Stewart's Cheesy Hash Brown Bake ***

This was really nothing special, but because of how simple it is to throw together and how yummy it tastes, we all gave it two thumbs-up. The potatoes get just a little crispy on top, which gives the perfect contrast for the chili. The cheese is just slightly mixed into the potato, so it's not an overly cheesy taste. I used the Hormel chunky chili, which was actually really good.

(luckymommyto2boys ~ Amy ~ Martha Stewart Living)

4 cups chili
1 (16 ounce) bag frozen hash brown potatoes, thawed
1 cup cheddar cheese, shredded
2 Tbsp cilantro, finely chopped
coarse salt
ground pepper

Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
*Amy's notes: I made mine altogether in a 9x13 baking dish.

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