Potato quiche ranchero recipe
Potato Quiche Ranchero recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- One 32-ounce package frozen “Southern-style” hash browns, thawed
- 1/4 cup vegetable oil
- 1 cup salsa
- 1/4 cup ranch dressing
- 4 eggs, lightly beaten
- 1 cup milk
- 1 cup white cheese (i.e., Monterey Jack or Swiss)
- 1 cup yellow cheese (i.e., Cheddar or Colby)
- Optional: Sour cream, salsa, paprika, and fresh cilantro
Coat a 9 x 13-inch baking dish with oil. Place hash browns in dish and stir in oil to coat the potatoes. Arrange potatoes evenly on bottom of dish. Bake at 450 degrees for 45 minutes or until potatoes are golden brown. While potatoes are baking, mix salsa and ranch dressing. In a separate bowl, mix eggs and milk.
When potatoes are done, reduce oven to 350 degrees. Spread salsa mixture evenly over potatoes. Cover with egg mixture. Top with white, then yellow cheese layers. Bake for 45 minutes or until cheese bubbles but isn’t too brown. Let stand 5 minutes.
Optional: Serve with a generous dollop of sour cream, salsa, a sprinkle of paprika, and a sprig of cilantro.
Next time try:Grated potatoes and vary cooking time as needed. Add salt and pepper. Serve salsa on the side
Other options:Use hot pepper cheese or add a layer of green chilies or sausage (cooked and drained) between the potatoes and the cheese.
Serves: 8 (or 12 if the servings are smaller).
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