This recipe is brain-dead simple, infallible, and a guaranteed hit! My 29 year old son gave it 2 thumbs up and wants me to make it again … and again. You can’t beat this for convenience. I used frozen potatoes and part of a jar of 505 Queso Dip – both keep for 6 months or more. Just mix the two, spread in a baking dish and bake for 20 to 30 minutes. Voila!
I made my first version of this over 10 years ago. It helps that the 505 Queso Dip is killer. First taste it seemed like a classic queso, but then I found myself just eating it out of the jar. It’s addictive! Personally, we tend to like this on the spicy side. We like to add a 4 oz can of mild diced green chiles for that extra green chile flavor along with a bit more heat.
Note: These potatoes are nothing but cubed potatoes, frozen. Nothing added.
- 4 cups thawed Kroger Southern Style Hash Browns (4½ cups if still frozen)
- ⅔ cup 505 Southwestern Medium Green Chile Queso Dip
- 1 4 oz can mild diced green chiles, optional
- 1 cup diced tomato, for garnish
- 3 sliced green onions, for garnish
- Preheat oven to 350 degrees. Thaw potatoes.
- Spray 9" x 9" baking dish (or equivalent) lightly with cooking spray.
- In a large bowl, blend queso, green chiles, and potatoes to thoroughly coat potatoes. Spread evenly in the baking dish.
- Bake for 20 to 30 minutes or until starting to brown on top.
- Sprinkle tomatoes and green onions on top for garnish and serve.
This would be great with eggs