Spicy Hash Brown Casserole is very simple, tasty, and satisfying. It’s just as good made with dehydrated potatoes as fresh, so if you’re holed up in your house with our coronavirus situation, you might want to stock up on some dehydrated potatoes. They seem to keep forever. I’ve also found the kits made with dehydrated potatoes (like instant scalloped potatoes) can actually be pretty good. You can use these as a base for a fancier dish, and your family may not even realize you didn’t use fresh potatoes.
The nice thing about this is that it’s usually a family favorite, but you can keep the ingredients in the pantry for a long time and it can be thrown together really quickly.
I originally made this in a deeper, 1.5 quart dish, but I prefer the big, flat baking dish just to get
the crispy crust (without using foil).
- 3 cups peeled and shredded potatoes or 1 4.2 oz carton dehydrated potatoes
- 1 10-oz can diced tomatoes with green chiles, medium
- (Rotel or Hatch select)
- 2 eggs, beaten
- ½ cup minced onion or 2 tbsp dehydrated onion
- 1 tsp cumin
- 1½ tsp salt
- ⅛ tsp pepper
- 1½ cups shredded sharp cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.
- If using dehydrated potatoes, re-hydrate per package directions and drain. If also using dehydrated onion, include it in this process.
- In a medium bowl, combine all ingredients except cheese. Mix well.
- Place potato mixture into the prepared baking dish and cover with aluminum foil. Bake for 30 minutes.
- Take the foil off if you like a crispy crust on top (I do.) and bake for 30 more minutes. If you like your potatoes soft throughout, leave the foil on and cook for 30 more minutes. (1 hour total)
- If you left the foil on, remove it. Top with shredded cheese, and bake 10 more minutes.
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