Today, everyone has their own opinion about what is the right and wrong things to eat. There is a big push to eat clean and to cut processed foods out of your lives. I try but i’m not perfect. I can say while my kids have not eaten a box of macaroni and cheese since 2010. At the same time there are a handful of products we still keep on hand. Moderation is key. Plus  there is the fact I need to keep things around that my husband can easily make. Ore Ida potatoes are one of the things I keep around.  They are a quick and easy side for sandwiches and burgers and their hash browns are perfect when you don’t have the time to grate I huge pile of potatoes or you husband has a fear of you grating potatoes. Yes, my husband cannot be around when I use my mandolin. Ore Ida Hash Browns give my husband that little bit of piece of mind that i’m not chopping my hands off while making him things like Green Chile Hash Brown Casserole.

How do you use your Ore Ida potatoes? Here are a few way I have used Ore Ida while feeding my family:

Sweet Potato Fries were the perfect side for these sliders made with Johnsonville sausage.

Johnsonville Italian Sausage Sliders

My kids liked the Golden Fries with their grilled cheese

Grilled Cheese and Ore Ida French Fries

Then there is this gem. Mini Meatloaf, Buttery Cooked Carrots and Green Chile Hash Brown Casserole

Green Chile Hashbrown Casserole | Country Girl Gourmet

MMMmmm that Green Chile Hash Brown Casserole is becoming a fast favorite of mine. It could become a family favorite of yours also. Check out the recipe below and try it out!

Green Chile Hash Brown Casserole

1 (2 pound) package frozen hash brown potatoes, thawed

1 (4oz) can diced green chiles (I like Hatch, Hot)

1/4 cup butter, softened

1 teaspoon seasoned salt

fresh ground black pepper, to taste

1 teaspoon onion powder

1 can condensed cream of chicken soup

2 cups shredded Colby-Jack cheese

3-4 cooked bacon strips, crumbled

1. Preheat oven to 350 degrees F
2. In a large bowl mix  the hash brown potatoes, green chiles, butter, seasoned salt, pepper, onion powder, cream of chicken soup and 1 1/2 cups of cheese.Mix well making sure ingredients are evenly distributed.
3.Pour into a greased 9×13 pan.
4. Top with remaining 1/2 cup of cheese and sprinkle with bacon.
5. Bake uncovered for 35-45 minutes.
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