So, how’s it taste?
Just like I imagined it would. Absolutely perfect with the eggs, cheese, and potatoes. Almost like a really hearty frittata. I topped my serving with salsa, diced tomatoes, and chunks of avocado. It was to die for! If I wasn’t trying to watch the calories, I would add a nice dollop of sour cream as well. The ingredients go so well together in this recipe. The recipe shows this makes six servings, but I cut mine into eight and was still full after adding my toppings. I will make this one again!
4 cups frozen southern-style hash brown potatoes
1 can (15 oz.) black beans, drained, rinsed
1 cup fresh or frozen whole kernel corn
1 cup frozen stir-fry bell peppers and onions, from 1-pound bag
2 cups shredded Colby-Monterey Jack cheese (8 ounces)
2 tablespoons chopped fresh cilantro
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1. Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
2. Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Danita Delimont - New Mexico - New Mexico, Santa Fe. Inn of Five Graces - US32 KWI0028 - Kymri Wilt - 22oz Stein Mug (stn_92843_1)
Kitchen (3dRose LLC)