Best 7 Monterey Chipotle Hash Browns Recipes

MONTEREY CHIPOTLE HASH BROWNS

Steps:

• Heat oven to 350°F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
• In medium bowl, combine all remaining ingredients; blend well. Pour over potato mixture; mix well.
• Bake at 350°F. for 45 to 50 minutes or until potatoes are tender and top is golden brown.

STEWED CHICKEN, CHIPOTLE AND MONTEREY JACK QUESADILLAS

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

COUNTRY HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.
• Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
• You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

SARASOTA'S CHEESY CHIPOTLE HASH BROWNS

Steps:

• Casserole -- Spray a 13x9 casserole dish with Pam or any non stick spray and add the potatoes, cheese, scallions and lightly toss to mix. Heat the oven to 350.
• Sauce -- In a small bowl add the milk, chilies, adobo sauce, garlic, salt and pepper and mix well. Pour over the potatoes and mix well.
• Bake -- .Uncovered for 45 - 50 minutes until golden brown. Garnish with the fresh cilantro after it comes out of the oven and -- Just enjoy!

MONTEREY CHIPOTLE HASH BROWNS CASSEROLE

Steps:

• Heat oven to 350.
• Spray shallow 1-1/2 quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
• In medium bowl, combine all remaining ingredients, blend well. Pour over potato mixture; mix well.
• Bake 45 to 50 minutes or until potatoes are tender and top is golden brown.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.