The Scoop
Indulge in crispy, cheesy Pepper Jack Hashbrowns topped with bacon and parmesan, perfect for any hearty meal.
The name Pepper Jack Hashbrowns sounds good already, but the name alone doesn't even begin to capture all the delicious dimensions of this dish! The hashbrowns are crispy and fluffy at the same time, coated with a savory, tangy, creamy sauce and plenty of spicy pepper jack cheese! Then, on top comes a sprinkling of potato chips, succulent bacon, and sharp parmesan, making sure Pepper Jack Hashbrowns are the cheesiest, heartiest, most satisfying potatoes around! There sure isn't a lot of competition on that front!
Ingredients
For the hashbrowns:
- 1 (30-ounce) package frozen shredded hashbrown potatoes, thawed
- 1 (10.5-ounce) can condensed cream of chicken soup, undiluted
- 2 cups pepper jack cheese, shredded
- 1 1/2 cups heavy whipping cream
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1/4 cup parmesan cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
For the topping:
- 1 cup potato chips, crushed
- 5 strips bacon, cooked and crumbled
- 3/4 cup parmesan cheese, shredded
- 1 teaspoon paprika
- fresh cilantro leaves, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large bowl combine the hashbrowns, the cream of chicken soup, the pepper jack cheese, the heavy cream, the butter, the sour cream, 1/4 cup of the parmesan cheese, the salt, the onion powder, the garlic powder, and the pepper.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, combine the potato chips, the bacon, and the remaining parmesan cheese.
- Sprinkle the topping mixture over the casserole, then top with the paprika.
- Bake, uncovered, until the edges are bubbly and topping is golden-brown, about 25-30 minutes.
- Garnish with the cilantro leaves and serve.
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