Replicate your favorite breakfast entrees with Copycat Loaded Hash Browns from My Food and Family. Top these with chunky salsa, OSCAR MAYER Ham and VELVEETA Cheese and you have yourself some delicious loaded hash browns.
30 Min(s) Prep | 40 Min (s) Cook
30Min(s) Prep 40Min (s) Cook 6 servings
5 Tbsp. oil, divided
2 cups sliced fresh mushrooms
1 small onion, sliced
4-1/2 cups (1/2 of 30-oz. pkg.) ORE-IDA Shredded Hash Brown Potatoes
3/4 cup chili
1/3 cup TACO BELL® Thick & Chunky Medium Salsa
3 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
2 oz. VELVEETA, cut into 1/2-inch cubes
Heat 2 Tbsp. oil in large cast-iron skillet on medium-high heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon mushroom mixture into bowl; cover to keep warm.
Heat oven to 375°F. Heat 2 Tbsp. of the remaining oil in same skillet. Add hash browns; cook 5 to 7 min. on each side or until golden brown on both sides, drizzling with remaining oil just before turning the hash browns over. Remove from heat.
Spread chili, then salsa over hash browns; top with mushroom mixture, ham and VELVEETA.
Bake 10 min. or until toppings are heated through and cheese is melted.
Create your own hash brown bar by serving all the hash brown toppings on the side. Invite your guests to add their choice of toppings to their serving of hash browns.
For a touch of heat, top the hash browns with pickled jalapeño slices in addition to the other suggested toppings before baking as directed.