Everyone who knows my family will know how much we love Idaho potatoes, cheese, and spicy-cheesy-potato-things! And there is nothing we don't love about this recipe for my Southern Hash Brown Stack. This recipe is creamy, comforting and easily prepared with just the right amount of heat that makes it a great brunch dish or easy dinner.
Southern Hash Brown Stack
1 hour 12 minutes
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 2 jalapeno peppers, diced
- 1 yellow onion, diced, divided
- salt, to taste, as needed
- 2 garlic cloves, minced, divided
- 4 tablespoons butter, divided
- 2-1/2 tablespoons all-purpose flour, plus 1/4 cup
- 1/2 cup chicken broth
- 2-1/2 cups milk, divided
- 1 cup sour cream
- 5 Idaho potatoes, rinsed, peeled and grated
- 2 cups pepper jack cheese, shredded
- 2 cups cheddar cheese, shredded, divided
- 1/2 pound ground chorizo sausage
- cilantro, chopped, for topping
Preheat oven to 375. Grease a 9 x 13 baking dish and set aside.
In a skillet heat 2 tbsp olive oil over medium high heat. Add bell pepper, jalapenos and onion. Cook for 5 minutes. Season with salt. Add 1 minced garlic clove and cook for 1 minute. Remove from skillet and set aside.
In the same skillet over medium low heat melt 3 tbsp butter. Add in the remaining onion. Cook 4 minutes until just softened and add in 1 minced garlic clove. Cook for 1 minute. Sprinkle in 2 tbsp flour and stir, cooking for 2 minutes. While stirring, pour in broth and cup milk. Continue to stir until thick, about 5 minutes. Remove the skillet from heat and stir in the sour cream.
In a large bowl mix together grated potatoes, bell pepper mixture, pepper jack cheese and 1 cup cheddar cheese. Place into baking dish. Pour sour cream mixture over the potatoes and top with remaining 1 cup of cheddar cheese.
Bake for 45 minutes or until potatoes are tender.
Meanwhile, in a skillet, heat 1 tbsp butter over medium high heat until melted, then add sausage. Crumble and for 7 minutes or until well browned and no longer pink. Sprinkle cup flour over the sausage and cook, for 2 minutes. Add 2 cups milk and cook, stirring, until thickened.
Place potatoes on serving plates and top with chorizo sauce. Sprinkle with chopped cilantro.