1 (30-ounce) bag frozen shredded hash brown potatoes
12 large eggs, beaten
1 cup heavy whipping cream
1 cup mayonnaise
2 cups shredded sharp Cheddar cheese, divided
2 cups shredded smoked Cheddar cheese, divided
1 cup chopped green onion
1 (4-ounce) can diced green chiles, drained
1 teaspoon ground cumin
1½ teaspoons kosher salt
½ teaspoon ground black pepper
Garnish: chopped green onion, ground black pepper
Instructions
Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
In a large bowl, stir together hash browns, eggs, cream, mayonnaise, 1½ cups sharp Cheddar, 1½ cups smoked Cheddar, green onion, green chiles, cumin, salt, and pepper until well combined. Spoon into prepared pan.
Bake until browned and bubbly, about 50 minutes. Sprinkle with remaining ½ cup sharp Cheddar and remaining ½ cup smoked Cheddar. Bake until cheese is melted, about 5 minutes more. Garnish with green onion and pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cheesy-hash-brown-casserole/