Cheddar, pepper and potato bake
1
- Prep Time15 mins
- Total Time15 mins
- Makes8 to 12 Servings
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 9x13 (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 8g, Carbohydrates 22g, Fat 19g, Fibre 2g, Sodium 491mg.
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.