Spicy Pepper Jack Potatoes

4.50 (4)
⏱ 60 mins 🍽 8 serving(s) 🏷 Potato

This recipe offers a flavourful variation on traditional cheesy potatoes, featuring a spicy note from Monterey Jack pepper cheese. It combines shredded hash browns with cream of chicken soup, sour cream, onion, and pimentos for a rich base. The dish is topped with buttery breadcrumbs and crispy fried onions, then baked until golden and bubbly. It's a popular make-ahead side perfect for gatherings.

Spicy Pepper Jack Potatoes

Ingredients

  • 26 ounces shredded frozen hash brown potatoes
  • 1 1/2 cups shredded monterey jack pepper cheese
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chopped onion
  • 1 (2 ounce) jar diced pimentos, drained
  • 1/2 teaspoon salt
  • 1 cup fresh breadcrumb
  • 2 tablespoons margarine, melted
  • 1 (2 7/8 ounce) can French-fried onions

Method

  1. Set your oven to heat to 350°F.
  2. Place the hash browns, pepper cheese, cream of chicken soup, sour cream, chopped onion, drained pimentos, and salt into a large bowl and combine thoroughly.
  3. Transfer this mixture into a 2-quart casserole dish without greasing it.
  4. Mix the fresh breadcrumbs with the melted margarine and scatter them evenly over the potato layer.
  5. Bake the casserole at 350°F for 30-45 minutes, until the topping is golden and the contents are bubbling.
  6. Remove the dish and evenly distribute the can of French-fried onions across the top.
  7. Return it to the oven for 5 minutes longer, just until the onions turn golden.
  8. You can keep it warm in the oven with a cover if needed.

Nutrition (per serving)

Sodium671500 mg

Recipe details

CategoryPotato
AuthorChris from Kansas