Hash Brown Casserole
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ½ cup diced sweet onion
  • 1½ (20-ounce) bags refrigerated shredded hash brown potatoes
  • 1 (7-ounce) block Swiss cheese, shredded
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup sliced green onion
  • 12 large eggs, beaten
  • 1½ cups half-and-half
  • ¼ cup cornstarch
  • 2 teaspoons kosher salt
  • ⅛ teaspoon ground red pepper
  • Garnish: sliced green onions
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add bell peppers and onion; cook until soft and lightly browned, about 10 minutes. Let cool completely.
  3. In a large bowl, stir together potatoes, bell pepper mixture, cheeses, and green onions. Spread mixture into prepared dish.
  4. In a large bowl, whisk together eggs, half-and-half, cornstarch, salt, and red pepper until combined. Pour egg mixture on top of potato mixture.
  5. Bake until set in the center and golden brown, about 40 minutes. Let stand for 10 minutes before serving. Garnish with green onions, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/hash-brown-casserole/