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Under 30 Minutes

Cheesy Hash Brown Bake

This satisfying meal -- chili, cheddar, hash browns -- takes only five minutes to prep. What could be more welcome after a busy day? You'll find shredded, partially cooked potatoes in the refrigerated section or the freezer case. Look for brands that are free of preservatives.

  • Prep:
  • Total Time:
  • Servings: 4
Cheesy Hash Brown Bake

Source: Everyday Food, March 2007


  • 4 cups 30-Minute Chili
  • 1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
  • 4 ounces cheddar cheese, shredded (1 cup)
  • 1/4 cup finely chopped cilantro
  • Coarse salt and ground pepper


  1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.

  2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.

  3. 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.

Cook's Note

You can also make this in a 2-quart baking dish. Bake in an oven heated to 425 degrees for 40 to 45 minutes. Cover with aluminum foil if the top browns too quickly.

Reviews (2)

  • Glitzjeep 30 Oct, 2010

    The cilantro was super overpowering. I will use less or none next time.

  • jujusmom92 8 Dec, 2008

    Green onions instead of cilantro which isn't popular in our house.

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