Cheddar, pepper and potato bake

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PREP TIME

15 min

Makes

8 to 12 Servings

* PLUS Baking Time: 75 minutes
Cheddar, pepper and potato bake


Ingredients

  • 1 cup sour cream
  • 284-mL can undiluted condensed cream of potato or cream of mushroom soup
  • 1/2 cup butter , melted
  • 1 tbsp paprika , optional
  • 1/2 tsp salt
  • 1/2 tsp fresh-ground black pepper
  • 1-kg pkg frozen country-style hash browns
  • 1 jalapeno , optional
  • 1 red bell pepper , coarsely chopped
  • 1 green bell pepper , coarsely chopped
  • 1 large onion , chopped
  • 1 cup chopped cooked ham , optional
  • 2 cups grated cheddar

Instructions

  • Preheat oven to 400F. In a very large bowl, stir sour cream with soup, butter, paprika (if using), salt and pepper. Mixture will be lumpy. Stir in frozen hash browns until evenly mixed. Seed and finely chop jalapeno. Stir into potatoes along with red and green peppers, onion, ham and 1 1/2 cups cheddar. Mixture will be very thick. Spoon into a 9×13 (3 L) baking dish. Smooth top. Sprinkle with remaining 1/2 cup cheddar. Cover dish tightly with foil.
  • Bake in centre of preheated oven until hot, about 1 hour. Remove foil and bake until cheese is golden, 15-20 minutes. Serve with soft-boiled eggs.

Nutrition (per serving)

  • Calories
  • 280,
  • Protein
  • 8 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 19 g,
  • Fibre
  • 2 g,
  • Sodium
  • 491 mg.
Wine Pairings

Vino dei Poeti Prosecco (Italy, $13) Every celebration should kick off with Prosecco! This honeysuckle and white peach-scented sparkler brings the bubbles for solo sipping or brunch mimosas.

http://www.lcbo.com

(Widely available)

Make-Ahead Tip:

Best eaten the day it’s made, but dish will keep, covered and refrigerated, for up to 1 day. Reheat in the microwave.