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Monterey Chipotle Hash Browns

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By Betty Crocker Kitchens
Updated May 7, 2010
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Creamy Monterey Jack and mild chipotle chiles in smoky adobo sauce jazz up refrigerated hash browns.

Monterey Chipotle Hash Browns

  • Prep Time 10 min
  • Total 60 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 (20-oz.) pkg. refrigerated hash-brown potatoes
  • 4 oz. (1 cup) shredded Monterey Jack cheese
  • 1/2 cup sliced green onions
  • 1 1/4 cups milk
  • 2 chipotle chiles in adobo sauce, finely chopped
  • 2 teaspoons adobo sauce from can
  • 2 garlic cloves, minced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
  • Step 
    2
    In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well.
  • Step 
    3
    Bake at 350°F. for 45 to 50 minutes or until potatoes are tender and top is golden brown.

Nutrition

165 Calories
5g Total Fat
7g Protein
23g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
165
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
270mg
11%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
16%
16%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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