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.
- Total Time:
- Servings: 4
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
Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
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.